This Italian-Style Fried Farro is a hearty, flavor-packed dish that’s easy to cozy up to this fall!
I tend to enjoy lighter meals during the summer, but once fall rolls around it’s a different story.
I try to add more substantial, stick to your bones meals to our menu.
What about you folks?
When I think of hearty, healthier meals or sides, farro steals my heart! It’s one of my favorite ingredients to incorporate.
If you haven’t given farro a try, I highly recommend it, especially if you’re trying to eliminate snacking in between meals.
Farro is a healthy, delicious whole grain with a nutty flavor that’s a great source of fiber and iron. And it’s cholesterol-free which makes it a heart-healthy choice!
So when I received a copy of the Better Homes and Gardens Cookbook, 17th Edition from my friends at Houghton Mifflin Harcourt and spotted this Italian-Style Fried Farro, I knew I needed to add it to our fall lineup.
This Italian-Style Fried Farro is a hot dish that can be enjoyed as a side or a main dish. Take your pick!
It’s a winning combo of cooked farro, shaved Brussels sprouts (another of my favorites), red onion, garlic, prosciutto, and walnuts.
A Few Cook’s Notes for Italian-Style Fried Farro Recipe:
I grabbed a bag of shaved Brussels sprouts from my local market. If you can’t find them, just purchase whole sprouts and cut them into thin slices.
The recipe calls for 2 tablespoons of balsamic, but feel free to add more to your liking.
To cook the farro, combine 3 cups of water with 1 1/4 cups farro in a saucepan. Bring to a boil, then reduce the heat and simmer, covered for about 25 minutes or until tender. Drain if necessary.
It’s simply cooked in a skillet with some olive oil and then drizzled with some balsamic vinegar and sprinkled with some shredded Parmesan and chopped fresh basil.
Dishes don’t get much easier guys. This is one of those meals that can be made on a Monday and the leftovers can be lunch for the next few days. That is if there’s any left! Enjoy!
If you’re interested in adding more farro dishes to your menu, try my Farro Breakfast Bowl with Carmelized Peaches and Cinnamon Cashew Cream, or my Baked Farro, Butternut Squash, Kale and Pancetta.
- 2 Tbsp. olive oil
- 1 10-oz. package shaved Brussels sprouts
- 1/2 cup red onion, coarsely chopped
- 3 oz. prosciutto, very thinly sliced
- 1/2 cup walnuts, chopped
- 2 cloves garlic, minced
- 3 cups farro, cooked
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. shredded Parmesan cheese
- 2 Tbsp. fresh basil, chopped
- fresh cracked black pepper
In a large skillet or an extra-large wok, heat one tablespoon olive oil over medium-high heat. Add the Brussels sprouts and the red onion. Cook until crisp-tender, about 4 minutes. Add prosciutto, chopped walnuts and garlic and continue to cook for 2 minutes.
Add farro and the remaining one tablespoon of olive oil. Cook until heated through, about 3-4 more minutes.
To serve, drizzle mixture with balsamic and sprinkle with Parmesan cheese, chopped basil and cracked pepper.
Adapted from Better Homes and Gardens New Cookbook, 17th Edition