Farro with Vegetables and Thyme

A versatile farro dish with carrots, celery, onions and thyme that can be served as a great side, a chilled salad or as a base for a soup.











  • 1 cup of farro
  • 4 cups of stock (or water)
  • 2 tablespoons fresh thyme (picked)
  • 2 each medium carrots (peeled and small diced)
  • 2 stalks celery (small diced)
  • ½ yellow onion (peeled and small diced)
  • 3 cloves garlic (peeled and chopped)
  • 2 tablespoons olive oil
  • The zest and juice of 1 lemon
  • 1 dash of chili flakes
  • Salt to taste (about 1 teaspoon)
  • Black pepper to taste (about 2 cracks)


  1. In a medium stock pot, turn the heat to high and add 1 tablespoon of the olive oil.
  2. Once the pot is hot, add the carrots, celery and onion and turn the heat to medium-low. Add some of the salt (about ½ teaspoon) and stir to evenly season and toast the vegetables for about 6 minutes on low until they start to become translucent.
  3. Add the chopped garlic and toast for another minute.
  4. Add the farro and the chili flakes and continue to toast on low heat for about 3 minutes.
  5. Once the farro starts to give off a slight scent of roasted nuts, add the stock or water and bring to a simmer. Turn the heat to low till you reach a very low simmer and continue to cook, stirring occasionally, for about 20 minutes or until the stock/water is fully evaporated and the farro is chewy with a slightly al dente bite but no longer crunchy.
  6. Add the fresh thyme, zest and juice of the lemon, the remaining tablespoon of olive oil and season to taste with salt and fresh cracked pepper.
  7. The farro can be served hot, room temperature, or chilled. Enjoy!

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