Farro with Roasted Cauliflower and Cabbage

by Min Merrell
how to cook farro

Farro with Roasted Cauliflower and Cabbage is a make-ahead winter dish, fancy enough for company, easy enough for weeknight supper. Leftovers reheat quickly in the microwave.

Farro is a favorite of ours because of its fool-proof chewiness and versatility. We suggest you make a big pot and keep it in the refrigerator for pumping up your meals all week long. With farro and any leftover cooked vegetable in the fridge, you’ve got a quick lunch ready to eat. And you can’t beat it with scrambled with eggs and zucchini, almost like Italian-style fried rice. 

Best of all, farro is an ideal make-ahead side dish for company because it’s a little exotic and out of the ordinary. We recently scored with Farro with Roasted Cauliflower and Cabbage. It was the show-off side served with crispy Shelf Chicken and Salsa Verde. A nice green salad and boom, a fantastic dinner with friends.  

Farro with Roasted Cauliflower and Cabbage is a toss-it-all-together recipe that couldn’t be easier, a fantastic mix of the grain with sautéed onion, the lightly charred vegetables that we roasted in the oven first, Gruyère cheese and toasted hazelnuts. Cover the casserole and set in on the counter to reheat just before its time to serve.

How to Cook Farro

Cooking farro is a painless, inexact science. Unlike brown rice where the ratio of water to rice is critical, farro simmers in plenty of boiling salted water like pasta. It couldn’t be easier. Cook until pleasantly al dente and drain. In the supermarket, you’ll most likely find pearled farro, which takes about 20 minutes to cook. Just follow the package directions. We don’t measure the water, just cover the farro with about 1 inch of water, add a generous pinch of salt, and simmer at a low boil.


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