Farro with White Beans and Chard

Yield: 4 side servings

This recipe is simple, healthy, and sophisticated. I find farro at my local health food market. Farro cooks like pasta, so bring your broth to a boil before adding the grains. Kale works as a good substitute for chard in this recipe. Enjoy!


  • 4 cups vegetable broth
  • 1 cup farro
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 bunch swiss chard or rainbow chard
  • 1 15-ounce can white beans (I like cannellini beans), rinsed and drained
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste


  1. In a medium saucepan, bring the vegetable broth to a boil. Add the farro and return to a rolling boil. Cook like pasta, for about 35-40 minutes. It will remain chewy when cooked. Drain farro and reserve 1 cup vegetable stock.
  2. Remove the stems from the chard and chop the leaves into thin, bite-size strips.
  3. Heat olive oil in a medium skillet. Add garlic and saute for 1 minute. Add chard and saute for about 5 minutes, or until chard begins to wilt.
  4. To the chard, add 1 cup reserved vegetable stock, white beans, cooked farro, thyme, oregano, salt and pepper (to taste). Let mixture simmer for about 10 minutes over low heat. Add additional seasoning to taste.


Comments are closed.

Design by Likoma with WOO on WP