Print & Share This Recipe!
Enjoy a hearty and flavorful dish with nutty Farro, sweet peas, and crisp bell peppers, seasoned perfectly for a savory and slightly spicy kick. A versatile and easy meal for any day!
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 45 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 medium size finely diced onions | |
| 1 red bell pepper, diced | |
| 2 cups pearled Farro, rinsed and drained well | |
| 3 teaspoons cumin | |
| 1/4 teaspoon chili flakes (adjust to taste) | |
| 1/4 teaspoon dried oregano | |
| 1 1/2 teaspoon ancho Chile powder (adjust to taste) | |
| 1 1/2 teaspoon pimento smoked paprika | |
| 5 tablespoons tomato paste | |
| 4 cups vegetable broth (for a richer flavor) or water | |
| 2 tablespoons olive oil or butter | |
| 2 1/2 teaspoons kosher salt, or to taste | |
| 1 cup frozen peas, thawed | |
| Optional: Squeeze of lemon or lime for brightness | |
| Fresh parsley or cilantro, chopped (for garnish) |
Preparation
1
Sauté the Onions to Build Flavor
Heat the olive oil in a large pan over medium heat. Once the oil is warm, add the finely diced onions and sauté for 4–5 minutes, stirring occasionally, until they turn soft and translucent. This step creates a flavorful base for the rest of the dish.
Heat the olive oil in a large pan over medium heat. Once the oil is warm, add the finely diced onions and sauté for 4–5 minutes, stirring occasionally, until they turn soft and translucent. This step creates a flavorful base for the rest of the dish.
2
Add Peppers & Build Bold Flavor
Add the diced red bell pepper to the pan and continue to sauté for 3–4 minutes, until it softens and becomes slightly sweet. Next, stir in the ground cumin, ancho chile powder, chili flakes, and dried oregano. Let the spices toast in the oil for about 1 minute, stirring constantly — this unlocks their full, aromatic flavor. Add the tomato paste and cook for another 2 minutes, mixing it well with the vegetables and spices until it deepens in color and begins to caramelize.
Add the diced red bell pepper to the pan and continue to sauté for 3–4 minutes, until it softens and becomes slightly sweet. Next, stir in the ground cumin, ancho chile powder, chili flakes, and dried oregano. Let the spices toast in the oil for about 1 minute, stirring constantly — this unlocks their full, aromatic flavor. Add the tomato paste and cook for another 2 minutes, mixing it well with the vegetables and spices until it deepens in color and begins to caramelize.
3
Toast the Farro & Simmer to Perfection
Add the well-rinsed pearled farro to the pan, stirring to coat the grains fully in the rich tomato and spice mixture. This step gives the farro a chance to absorb those bold flavors right from the start. Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 25–30 minutes, or until the farro is tender and most of the broth has been absorbed.
Add the well-rinsed pearled farro to the pan, stirring to coat the grains fully in the rich tomato and spice mixture. This step gives the farro a chance to absorb those bold flavors right from the start. Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 25–30 minutes, or until the farro is tender and most of the broth has been absorbed.
4
Add Peas & Brighten the Flavor
About 10 minutes before the farro is done, stir in the thawed peas. They’ll soften gently as the farro finishes cooking, adding a pop of color and sweetness. Once the farro is tender and most of the broth is absorbed, taste and adjust the seasoning. Add more salt, spices, or a final squeeze of lemon or lime juice to brighten everything up — it’s a simple touch that brings the whole dish to life.
About 10 minutes before the farro is done, stir in the thawed peas. They’ll soften gently as the farro finishes cooking, adding a pop of color and sweetness. Once the farro is tender and most of the broth is absorbed, taste and adjust the seasoning. Add more salt, spices, or a final squeeze of lemon or lime juice to brighten everything up — it’s a simple touch that brings the whole dish to life.
5
Serve & Garnish
Serve the farro hot, straight from the pan or spooned into shallow bowls. Garnish with a sprinkle of freshly chopped parsley or cilantro for a bright, herbaceous finish that enhances both the flavor and presentation.
Serve the farro hot, straight from the pan or spooned into shallow bowls. Garnish with a sprinkle of freshly chopped parsley or cilantro for a bright, herbaceous finish that enhances both the flavor and presentation.
Recipe Tips & Suggestions
Storage, Freezing, and Reheating Instructions:
Storing Leftovers:
Allow the Vegetarian Spanish Farro to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 4-5 days.
Freezing Instructions:
This dish freezes well. Once cooled, place the Farro in a freezer-safe airtight container or a heavy-duty freezer bag.
Label with the date and freeze for 2-3 months for best flavor and texture.
Reheating Tips:
You can use either the stovetop or microwave if reheated from the refrigerator. On the stovetop, reheat in a covered pot over medium-low heat until warmed, stirring occasionally. In the microwave, use a microwave-safe container and heat at 50% power in 1-minute increments until hot, stirring in between.
For frozen Farro, it's advisable to let it thaw overnight in the refrigerator for more even reheating. However, if you're in a hurry, you can reheat it directly from frozen; just allow some extra time and stir occasionally to ensure even heating.