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Finding simple, nutritious side dishes for weeknight dinners can feel like an endless puzzle. Between juggling work deadlines, helping with homework, and trying to get dinner on the table before everyone gets hangry, it’s tempting to fall back on the same old steamed vegetables or plain rice.
That’s why this farro with spinach has become my reliable go-to dish: it’s filling and good for you, takes minimal effort to prepare, and works perfectly with whatever vegetables are sitting in your fridge waiting to be used up.
Why You’ll Love This Farro with Spinach
- Nutritious whole grain base – Farro is packed with fiber, protein, and nutrients, making this a healthy alternative to regular rice or pasta dishes.
- Three-ingredient simplicity – With just farro, stock, and salt, this recipe proves that good food doesn’t need complicated ingredients or long shopping lists.
- Meal prep friendly – Make a batch at the start of the week and use it as a base for multiple meals – it keeps well in the fridge and reheats beautifully.
- Customizable – This basic recipe works as a canvas for any toppings or mix-ins you like, from roasted vegetables to proteins or different seasonings.
What Kind of Farro Should I Use?
You’ll find three main types of farro at the store: pearled, semi-pearled, and whole. Pearled farro has had its outer bran layer removed, which means it cooks faster (usually in about 15-20 minutes) but has slightly less fiber. Semi-pearled takes a bit longer to cook and keeps more nutrients, while whole farro takes the longest (about 40 minutes) but packs the most nutritional punch. For this recipe, any type will work – just check the package directions since cooking times vary. If you’re new to cooking farro, pearled is a good place to start since it’s more forgiving and cooks more quickly.
Options for Substitutions
Let’s talk about what you can swap in this simple grain dish:
- Farro: While farro has its own nutty taste and chewy texture, you can use other hearty grains like barley, wheat berries, or even brown rice. Keep in mind that cooking times might change – barley takes about 45 minutes, brown rice needs about 40 minutes, and wheat berries could take up to an hour.
- Vegetable stock: Feel free to use any type of stock you have on hand – chicken stock works great, or plain water is totally fine too. If using water, you might want to add a bit more salt or some herbs to boost the flavor.
- Kosher salt: Regular table salt works just fine here – just use a bit less (about 1/4 teaspoon) since its grains are smaller than kosher salt. Sea salt is another good option, using the same amount as kosher salt.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking farro is not rinsing it thoroughly before cooking, which can leave you with a gritty texture – simply give it a good rinse in a fine-mesh strainer until the water runs clear.
Another common error is adding too much liquid, which results in mushy farro instead of the desired chewy texture – stick to a 1:2 ratio of farro to liquid for perfect results, and remember that different types of farro (pearled, semi-pearled, or whole) require different cooking times.
To get the best flavor, don’t skip toasting the farro in a dry pan for 2-3 minutes before adding your cooking liquid – this simple step adds a wonderful nutty taste to your final dish.
For the fluffiest texture, let the cooked farro rest covered for 5-10 minutes after cooking, then fluff with a fork before serving.
What to Serve With Farro and Spinach?
This hearty grain dish works really well as a base for all kinds of protein options – I love pairing it with grilled chicken, roasted salmon, or even seared tofu for a vegetarian meal. Since farro has such a nice nutty flavor, it’s great with roasted vegetables like butternut squash, Brussels sprouts, or mushrooms on the side. You can also turn this into a complete meal by adding a soft-boiled egg on top and some fresh herbs, which makes for an easy lunch or light dinner. If you’re serving it as a side dish, try it alongside some grilled or roasted meat with a simple lemon wedge for brightness.
Storage Instructions
Keep Fresh: Cooked farro with spinach stays good in an airtight container in the fridge for up to 5 days. It’s one of those dishes that actually tastes great cold or at room temperature, making it perfect for meal prep or quick lunches throughout the week.
Make Ahead: You can cook the farro ahead of time and store it separately from the spinach. When you’re ready to eat, just combine them and warm up the dish. This helps keep the spinach fresh and prevents it from getting too wilted.
Warm Up: To enjoy your leftover farro and spinach, just give it a quick zap in the microwave for 1-2 minutes, or warm it in a pan over medium heat. Add a splash of water or broth if it seems a bit dry – this helps bring back its original texture.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-45 minutes |
| Total Time | 35-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 10-15 g
- Fat: 1-3 g
- Carbohydrates: 60-65 g
Ingredients
- 1 cup whole grain farro
- 2 cups low-sodium vegetable stock (or water)
- 1/2 teaspoon kosher salt (leave out if broth is salty)
Step 1: Prepare Ingredients and Pot
Begin by assembling the ingredients: whole grain or pearled farro, stock (or water), and salt.
Measure out the desired amount of farro and place it in a small pot.
Add in enough stock to cover the farro, with extra to allow for absorption, and season with salt to taste.
Step 2: Boil and Simmer
Set the pot on the stove and bring the mixture to a boil over medium-high heat.
Once it reaches a boil, cover the pot with a lid and reduce the heat to low.
Allow the farro to simmer gently.
Step 3: Cook Until Tender
For whole grain farro, cook for 40-45 minutes or until the grains are tender but not mushy.
Stir occasionally and check the tenderness with a fork.
If using pearled farro, aim for a cooking time of approximately 25 minutes.
Adjust heat and cooking time as needed to achieve your desired texture.
Step 4: Serve
Once the farro reaches the preferred tenderness, remove it from the heat.
Let it sit for a few minutes, covered, to absorb any remaining liquid.
Fluff with a fork before serving as a side dish or adding to a recipe.