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Farro with Dried Fruit and Nuts

Farro with Dried Fruit and Nuts

Author: BMC's Teaching Kitchen Recipe Type: Lunch / Dinner | Cuisine: American Serves: 8.5
Total Time: 40 | Prep Time: 10 | Cook Time: 30


  • 2 tablespoons canola oil, divided
  • 1 ½ cups farro
  • ½ cup onion
  • 1 tablespoon minced garlic
  • 6 ounces mixed greens (such as spinach, arugula, or kale)
  • 1 cup chopped dried fruit (such as dates, raisins, apricots, dried cherries)
  • ¼ cup toasted chopped nuts* (such as almonds, walnuts, or pistachios)
  • ¼ teaspoon salt
  • Pinch ground pepper


  1. Heat 1 tablespoon oil in a medium sauce pot over medium heat. Add farro and “toast” the grain until slightly browned. Add 3 cups water and bring to a boil. Reduce heat and simmer 25 minutes, until tender. Rinse under cold water and set aside.
  2. Heat a large sautépan with 1 tablespoon oil. Add onion, garlic and cook for 2-3 minutes until softened. Add mixed greens and heat until wilted. Add cooked farro, dried fruit, herbs, nuts, salt and pepper. Heat through and toss to combine.


To toast nuts, heat a small pan over medium heat, add nuts and cook until slightly browned, mixing often.

Nutrition Information

Serving Size: 1 cup Calories: 265
Fat: 5g
Saturated Fat: 1g
Carbohydrates: 40g
Dietary Fiber: 7g
Protein: 5g
Sodium: 200

Dietary Restrictions

Farro is a type of whole wheat and one of the oldest cultivated grains. It is a great source of protein, and fiber, and can be used in a variety of ways. Serve cooked farro as a side dish with chicken or fish, add to your favorite wrap sandwich, or sprinkle in a garden salad.