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Healthy Recipes using Steel-Cut Farro

Mediterranean Steel-Cut Farro Salad

A vibrant and nutritious salad featuring steel-cut farro, fresh vegetables, and a zesty lemon dressing, perfect for a light lunch or dinner.

Ingredients
  • 1 cup steel-cut farro
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
Instructions
  1. Rinse the farro under cold water and cook it in boiling water for about 30 minutes until tender. Drain and let cool.
  2. In a large bowl, combine the cooked farro, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and parsley.
  3. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine.

Steel-Cut Farro Breakfast Bowl

Start your day with a hearty breakfast bowl of steel-cut farro topped with fresh fruits, nuts, and a drizzle of honey.

Ingredients
  • 1 cup steel-cut farro
  • 4 cups almond milk
  • 1 banana, sliced
  • 1/2 cup blueberries
  • 1/4 cup walnuts, chopped
  • 2 tablespoons honey
  • 1 teaspoon cinnamon
Instructions
  1. Cook the steel-cut farro in almond milk according to package instructions until creamy.
  2. Divide the cooked farro into bowls and top with sliced banana, blueberries, walnuts, and a sprinkle of cinnamon.
  3. Drizzle honey over the top and serve warm.

Savory Steel-Cut Farro and Mushroom Risotto

A creamy risotto made with steel-cut farro and earthy mushrooms, offering a healthy twist on a classic Italian dish.

Ingredients
  • 1 cup steel-cut farro
  • 4 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. In a pot, heat olive oil over medium heat and sauté onion and garlic until translucent.
  2. Add mushrooms and cook until soft, then stir in the steel-cut farro.
  3. Gradually add vegetable broth, one cup at a time, stirring until absorbed. Once the farro is tender, stir in Parmesan cheese, salt, and pepper before serving.

Steel-Cut Farro and Roasted Vegetable Bowl

A nourishing bowl of steel-cut farro paired with a medley of roasted seasonal vegetables, drizzled with tahini sauce.

Ingredients
  • 1 cup steel-cut farro
  • 2 cups water
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 carrot, sliced
  • 2 tablespoons olive oil
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C). Toss the vegetables with olive oil, salt, and pepper, then roast for 20-25 minutes.
  2. Cook the steel-cut farro in water according to package instructions.
  3. In a bowl, combine tahini and lemon juice, then mix with the cooked farro and roasted vegetables before serving.

Steel-Cut Farro Stuffed Peppers

Colorful bell peppers filled with a hearty mixture of steel-cut farro, black beans, corn, and spices, baked to perfection.

Ingredients
  • 4 bell peppers, halved and seeded
  • 1 cup steel-cut farro
  • 2 cups vegetable broth
  • 1 can black beans, rinsed
  • 1 cup corn
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
Instructions
  1. Cook the steel-cut farro in vegetable broth until tender.
  2. In a bowl, mix the cooked farro with black beans, corn, cumin, chili powder, salt, and pepper.
  3. Stuff the bell pepper halves with the farro mixture and bake at 375°F (190°C) for 25-30 minutes.

Steel-Cut Farro and Spinach Frittata

A protein-packed frittata featuring steel-cut farro and fresh spinach, perfect for brunch or a light dinner.

Ingredients
  • 1 cup steel-cut farro
  • 4 cups water
  • 6 eggs
  • 2 cups fresh spinach
  • 1/2 cup feta cheese, crumbled
  • Salt and pepper to taste
  • 1 tablespoon olive oil
Instructions
  1. Cook the steel-cut farro in water until tender and drain.
  2. In a skillet, heat olive oil and sauté spinach until wilted. In a bowl, whisk eggs, then add cooked farro, spinach, feta, salt, and pepper.
  3. Pour the mixture into the skillet and cook on low until set, then finish under the broiler until golden.

Steel-Cut Farro and Lentil Soup

A hearty and wholesome soup combining steel-cut farro with lentils, vegetables, and aromatic herbs for a comforting meal.

Ingredients
  • 1 cup steel-cut farro
  • 1 cup lentils
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups vegetable broth
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté onion, garlic, carrots, and celery until softened.
  2. Add steel-cut farro, lentils, vegetable broth, thyme, salt, and pepper. Bring to a boil, then simmer for 30-35 minutes until everything is tender.
  3. Adjust seasoning and serve hot.

Steel-Cut Farro and Apple Breakfast Bake

A warm and comforting baked dish featuring steel-cut farro, apples, and spices, perfect for a healthy breakfast or snack.

Ingredients
  • 1 cup steel-cut farro
  • 4 cups almond milk
  • 2 apples, diced
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 cup raisins
  • 1/4 cup walnuts, chopped
Instructions
  1. Preheat the oven to 350°F (175°C). Cook the steel-cut farro in almond milk until tender.
  2. In a baking dish, combine cooked farro, diced apples, maple syrup, cinnamon, raisins, and walnuts.
  3. Bake for 25-30 minutes until golden and bubbly.

Steel-Cut Farro Tabbouleh

A fresh and healthy twist on traditional tabbouleh, using steel-cut farro instead of bulgur for added texture and nutrition.

Ingredients
  • 1 cup steel-cut farro
  • 2 cups water
  • 1 cup parsley, finely chopped
  • 1/2 cup mint, finely chopped
  • 1 cup cherry tomatoes, diced
  • 1/4 cup green onions, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
Instructions
  1. Cook the steel-cut farro in water until tender, then let cool.
  2. In a large bowl, combine the farro, parsley, mint, tomatoes, and green onions.
  3. Whisk together olive oil, lemon juice, salt, and pepper, then pour over the salad and toss to combine.