Farro, Fennel & Beans

I have the hardest time finding farro in our neck of the woods, but after a trip to NH last week I was sure to stock up. Farro is a fave of my family. Who wouldn’t enjoy this delicate nutty whole grain that’s extremely satisfying. An ancient grain rich in fiber, vitamins, very easily digested, that’s low in gluten and is an extremely versatile whole grain. From soups to salads, to risotto like dishes it will heartily fill you up without the calories. It’s just that good! Try some and maybe you can make it a favorite of your family too!

Typically I make this with fava beans, but couldn’t resist the young edamame pods-the young pods of the soybean plant, at the market this week and truthfully.. I just love the pleasant crunch and flavor of edamame to the fava.



8 oz farro
2 cups vegetable or chicken stock
½ lb edamame beans-shelled from the pods
1 onion, diced
½ sweet pepper, diced
½ fennel bulb, sliced
a splash dry red wine
2 TBLS balsamic vinegar
olive oil
¼ tsp unsalted butter
sea salt & ground pepper
plenty of fresh parmigiano reggiano cheese

Wah & rinse farro well. In a stock pot put stock, farro, vinegar, olive oil, onion and peppers over medium heat. Once it begins to boil, turn it down to low and simmer for another five minutes. Add red wine, sliced fennel sea salt & ground pepper and continue to simmer another eight to ten minutes.. I adore the color of edamame so I always add them during the last five minutes of cooking… or even add them raw at the end of the cook. Farro should now be well cooked and plump,with liquids well absorbed. Remove from heat. Stir in unsalted butter and top with a generous amount of grated cheese and a drizzle of extra virgin olive oil. Enjoy!