This savory garlic farro recipe is a perfect alternative to rice or potatoes—simple to make, nutty and delicious!
45 Minutes or Less,  Food,  Rice,  Sides

Savory Garlic Farro

This savory garlic farro recipe is a perfect alternative to rice or potatoes — simple to make, nutty and delicious!

Last Thursday was busy, maybe a little busier than normal even. One of those days where all of a sudden it’s after six o’clock and thoughts about dinner aren’t even a blip on the horizon.

My daughter, who spent all evening outside until the lights came on, stopped playing with her friends long enough to ask for chicken noodle soup for dinner.

Since my son was at my folks’ for the night, and my husband was busy coaching a lacrosse game (they won!), it was just us girls.

And you know what?

Chicken soup with buttered saltine crackers sounded perfect to me.

This savory garlic farro recipe is a perfect alternative to rice or potatoes—simple to make, nutty and delicious!

But a couple nights ago, when I had a little more foresight, we tried farro for the first time.

It’s nothing new and crazy.

In fact, farro has been around since ancient times, and it has always been very popular in Italy — specifially Tuscanny.

With a texture similar to a cross between Israeli couscous and brown rice, and with a delicate, nutty flavor, it’s also quite versatile!

This savory garlic farro recipe is a perfect alternative to rice or potatoes—simple to make, nutty and delicious!

Even prepared simply, we found it quite delicious.

Yum!

This savory garlic farro recipe is a perfect alternative to rice or potatoes—simple to make, nutty and delicious!

Savory Garlic Farro

Yield: 4 to 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 35 minutes

This savory garlic farro recipe is a perfect alternative to rice or potatoes—simple to make, nutty and delicious!

Ingredients

  • 1 cup farro perlato
  • 1 garlic clove, smashed
  • 3 cups chicken broth
  • 2 tablespoons olive oil

Instructions

  1. Warm the olive oil and garlic in a medium sauce pan over medium heat for 2 minutes. Add the farro, and let it toast in the olive oil – stirring often – until it starts to look golden, about 5 minutes. Add the chicken broth all at once, increase the heat to high and bring it to a boil.
  2. Once it's reached a hard boil, cover the pot with a tight-fitting lid, and reduce the heat to medium-low (or whatever keeps it at a light boil). Let the farro simmer for 18 minutes, then remove it from heat and let the it sit for another 5 minutes before taking the lid off.
  3. Fluff the farro with a fork, remove the garlic, and serve it hot.

Did you make this recipe?

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Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!

15 Comments

  • ML

    I tried this tonight. Made 1 1/3 cups farro and 4 cups broth (1 quart carton). After 25 minutes, liquid was not absorbed. Had to pour off excess. What did I do wrong?

    • Liza Hawkins

      Hi ML! I wouldn’t have used another full cup of broth for only adding 1/3 cup extra farro, personally. It’s not a big deal to have to drain it (some French recipes call for that with rice!), but next time maybe only use a little more broth if you’re only adding a little extra farro. Hope the flavor was good!

  • Linda

    All I know is that it took a hell of lot longer for the broth to be absorbed. After 45 min it was all good. It was kinda of deceiving thinking it was only going to take 18 min with 5 min rest time,
    Maybe you did something extra special. Once done it tasted great.

  • RyanJ

    This took significantly longer than the 18+5 min in the recipe for me too. Maybe our medium-lows are too low? Still ended up tasty—thanks Liza!

  • Mike

    I’ve cooked farro many times and can tell you exactly where the problem is here. First, farro takes a good 30 minutes plus rest time to absorb all the liquid. The recipe uses the correct ratio for grain to liquid, but it’s important that you never cover the grain with the lid to allow for evaporation. If you don’t do this, you will end Up with wet farro that will be on the mushy side after draining excess liquid.

  • Bonita

    My first time eating farro and I liked it. While I ended up with extra liquid, I had no issue after draining it. Thanks for this simple, yet delicious recipe!

    • Liza Hawkins

      It’s so odd that this varies from person to person — you’re not the only one who’s had that happen. Next time I make it I’ll be sure to confirm the measurements I’m using with what’s in the recipe card. Thanks for stopping by, Mary!

  • Christina

    Looking forward to trying this but I can see where the liquid issues are coming from. There are several different types of farro and when you read the back of your package you’ll know which one you have and how much longer you’ll need to cook it for the perfect texture!
    Mine usually takes about 25 + min. I think the Bobs Red Mill brand is pearled farro.

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