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Parve
Easy
40 m
Diets 
Farro is a great choice when you’re looking for a grain side dish, or as an alternative to brown or white rice. Farro provides more fiber and protein than brown rice. The addition of garlic and herbs makes this dish a flavorful choice that pairs well with most proteins.
3 cups reduced-sodium, organic chicken or vegetable broth
1 and 1/2 cups uncooked farro
1 cup fresh, checked parsley
2 tablespoons fresh, checked basil
1 tablespoon fresh, checked thyme
1 tablespoon minced garlic or 3 cubes Gefen Frozen Garlic
2 tablespoons olive oil
1 tablespoon Tuscanini Red Wine Vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup grated Tuscanini Parmesan Cheese (optional)
In a large pot, bring broth to a boil.
Add farro, bring back to a boil, then reduce heat, cover, and simmer until tender, 20–25 minutes, until all liquid is absorbed and farro is tender. Set aside.
Remove stems from parsley, basil, and thyme. Chop herb leaves.
In a small bowl, combine chopped herbs, garlic, oil, vinegar, salt, and pepper.
Add herb mixture to cooked farro and mix well. Sprinkle with Parmesan, if using, and serve warm.
Photography by Heather Winters
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