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Lilly’s Table

 
 
© Lillys-Table.com Photo of Baked Farro
 

Tags: Dairy Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Baked Farro

 

Farro is essentially an Italian wheatberry or spelt depending on who you are chatting with. This version uses semi-pearled farro, which seems to be the easiest way to find it. Here is an excellent source for Farro that appears to be whole. If you are gluten-free, brown rice takes the exact same ratios and baking time.

Ingredients

  • 1 tablespoon olive oil
  • 1½ cup farro
  • 2½ cups broth, or water
  • ¼ teaspoon salt, more if the broth is unsalted or if using water

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 400.

Heat the broth or water until boiling. Drizzle the base of an 9×9* baking dish with olive oil. Add the farro or barley and sprinkle with the salt. Pour the simmering broth on top. Seal the pan tightly with foil. Place in the oven for approximately one hour. Remove the foil, toss and serve once all of the liquid is absorbed and the farro is tender.

If using whole, not semi-pearled farro. Add about 50% more water and increase the bake time by at least 15 minutes.

In either situation if there is too much liquid after the farro feels tender, remove the foil and allow the remaining liquid to steam off.

*A 9×9 baking dish is for the original recipe. If you are increasing the serving size use a larger baking dish.