Fall Farro

Last weekend the hubs brought home a bulk bag of farro from Costco. I’d seen it on blogs before, but had never cooked or eaten it. Reading the bag I discovered it is an ancient grain, and can be interchanged with barley. It is also high protein grain, sweet!

Thursday night I decided to whip up a batch, and I thought it might taste good with whatever I’d usually add to quinoa. And I was right! Here is a super easy, and very quick, weeknight side dish recipe.

Fall Farro

Serves 4

Nutritionals: 303 Cal, 46g carb, 9g fat, 12g pro, 7g fiber, 9g sugar


1 cup farro, rinsed

3 cups water

3 oz feta cheese, crumbled

1/3 cup craisins

1/4 cup pecans, chopped

3 cloves garlic, minced


Rinse farro, combine with water in a medium pot, and bring to a low boil. Boil for 15 minutes, remove from heat, and drain.

Meanwhile, bring a small pan to medium-high heat. Add pecans, and stir until fragrant. Remove from heat and add to drained farro. Add remaining ingredients and mix well. Serve warm.