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
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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.
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Add farro and the remaining one tablespoon of olive oil. Cook until heated through, about 3-4 more minutes.
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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
I love farro! So hearty and delicious! Lovely pairing here with those sprouts! The weather is getting cooler around here so I’m craving all the comfort food! Looks absolutely scrumptious, Mary Ann :) Pinned!
Thanks Dawn! I love both farro and Brussels sprouts, so I knew I’d have to try this recipe! The BH&G cookbook is awesome!
This would go with so many things! And I love how simple it is to put together!
So incredibly simple Chris!
I love farro! I’m always looking for more ways to enjoy it and this sounds awesome–Brussels happen to be one of my favorite veggies so this one is a must-try!
Hope you enjoy it Kelsie!
I am such a fan of farro, so I am loving everything about this dish! Such a great combination of flavours :)
Hope you give it a try Jennifer!
I would love to have this to eat on all week long! We love farro, so I can’t wait to try this one out!
Enjoy Leigh Ann! It’s so satisfying!
I am definitely with you, Mare! When fall rolls around I’m all about heartier meals! I love farro, but I’ve never had fried farro! This is brilliant and I can’t wait to try it! Pinning!! Cheers!
Thanks Chey!
I really want to try this ASAP!
Enjoy Sarah!
Yes! I am a huge fan of farro and this is definitely speaking my language! I can’t wait to try this one!! Pinned!
Hope you love it Annie!
Farro is my absolute favorite grain – I am in love with its hearty chewiness! I incorporate it as often as possible, and this recipe seems right up my alley, so to speak! Thanks for the recipe!
Me too Laura! You’re very welcome!
So cozy and flavorful, can’t wait to make this of summer ever ends.
Lol! Hope you can enjoy it soon Matt!
I loove farro, Mary Ann and what a delicious preparation! I’m hoping I can enjoy it again after I figure out my hypothyroid-gluten connection (I SO hope there’s not one). BHG cookbooks have been in our family for as long as i can remember… I need to revisit them to be inspired. Delicious work my dear!
I hope there’s not one too Traci! I’ll keep my fingers crossed!
Farro is the BEST!
I agree Jennifer!
Fried farro?! Sounds and looks amazing!
Thanks Alice!
I have only used farro a few times. I think it is delicious, but I tend to forget about it. This dish looks really great. I need to put farro on my grocery list so I don’t forget about it again!
Give it a go Kathy!
Great minds think alike, I love farro and use it all the time. Another great recipe for me to try. Thanks Mary Ann!
You’re welcome Gerlinde! Happy Wednesday!
I’m all about the hearty meals in Fall too, and this one definitely looks hearty. I need more farro in my life, and I love the shaved brussel sprouts in there!
It’s a delicious combination Leanne! I’m always trying to fit in the Brussels sprouts!
This is just the cozy meal I’m craving! I love these flavors.
Thanks Laura! Me too!