Fried Farro with Vegetables

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Fried farro with vegetables, the most straightforward recipe for a quick and easy dinner. Tasty, healthy, and ready in less than 20 minutes. If you like spicy food, you can add a few chili flakes or a few drops of tabasco sauce. It can be served as such or as a side dish next to the main dish.

When I return after a trip, I always want to enjoy all the little details that give me the feeling of home. The most effective in restoring the sense of home comfort I noticed is cooking an unpretentious but delicious dish. Fried farro with vegetables is one of the dishes that give me that comfortable feeling.

This farro with vegetables looks appetizing and smells great! In addition to the vivid colors of vegetables, we find interesting textures (soft, crunchy, etc.) and a divine taste! Umami is the taste that makes us feel good, makes us feel comfortable, and creates a special pleasure.

Fried Farro with vegetables has a rich taste and has the advantage that it immediately makes you feel full, giving you the energy you need during the day. Because it is enriched with vegetables, it also provides you with a good part of your fiber needs.

This recipe is a good idea to recycle the boiled farro leftover from the previous day as well as the various vegetables. Vegetables can be fresh or frozen: carrots, peas, peppers, corn, mushrooms, cauliflower, broccoli, zucchini, or even beans.

It is a food to share with the family, colorful and tasty, which will bring joy to everyone, and I hope you will discover its delicious aroma and texture soon.

Nutritional Information (without toppings):

  • Servings: 4
  • Calories: 350
  • Carbohydrate: 55 g
  • Sugar: 5 g
  • Total Fat: 6 g
  • Saturated Fat: 1 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 2 g
  • Protein: 18 g
  • Fiber: 7 g
  • Cholesterol: 0 mg
  • Sodium: 205 mg
  • Potassium: 450 mg

Fried Farro with Vegetables

Necessary equipment:

  • a medium pot
  • a medium saucepan


4 servings

  • 1 1/2 cup of dry farro grains
  • 2 cups Champignon mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion
  • 2 garlic cloves
  • 1 medium carrot
  • 1 medium bell pepper
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of ground black pepper
  • 2 cups water or low-sodium vegetable broth
  • 1/4 cup freshly chopped parsley
  • 1 teaspoon of chili powder


  1. Prepare the farro according to the instructions on the package.
  2. Wipe the mushrooms well using clean kitchen paper towels and cut them into quarters or halves, depending on how big they are.
  3. Peel the onion, wash it well and finely chop it, as well as the garlic. Finely chop the pepper, peel the carrot, wash well and pass through the grater with large holes.
  4. Heat one tablespoon of olive oil in a saucepan over medium-high heat and add the mushrooms. Saute the mushrooms, without salting them, for about 7 minutes or until they soften and brown. Transfer the mushrooms to a bowl and keep them covered.
  5. Add the remaining olive oil to the same pan used to cook the mushrooms and immediately add the onion, garlic, carrot, and pepper. Sprinkle with a pinch of salt and cook over medium heat, stirring constantly, until the onions are soft (4-5 minutes).
  6. Then add the cooked farro and sauté it together with the vegetables, stirring constantly for 1-2 minutes.
  7. Pour over the water/vegetable broth. As soon as the liquid starts to boil, reduce the heat to a minimum and cover the pan with the lid. Boil for about 8 minutes over low heat.
  8. After 8 minutes, add the mushrooms to the pan. Stir gently and cover the pan again, cooking everything, farro, and mushrooms, for another 2 minutes.
  9. Turn off the heat after exactly 10 minutes from the moment the water started to boil. Season with chili, salt, and pepper to taste and then cover with a lid and leave to stand for 10-15 minutes before serving, during which time the farro will absorb the last drop of liquid from the pan.

Serve the fried farro with vegetables warm, sprinkled with chopped green parsley, along with a salad of vegetables.

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