Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Farro With Grapes, Nuts, And Dried Fruit

on December 7, 2015

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From what I’ve learned, Farro is one of the oldest grains in the world and is composed of the grains of certain wheat species. It’s believed that it is the grain from which all others derive. Not until recently was Farro so easy to find in the grocery stores however; it’s now available in the rice isle. It’s soften in water and cooked until al dente. Like rice and barley, Farro is a blank canvas that you can use to add whatever flavors you like. I’ve made Farro as a side dish, using chicken or vegetable broth as my liquid, by adding asparagus and mushrooms. There have been times where I’ve made Farro is the style of risotto, using  white wine, Parmesan cheese, and other ingredients to flavor the dish. Commonly served as a savory dish, I thought I’d put a twist on the  usual Farro recipes. A light and healthy, very food for you, sweet snack.  A dish you could have as dessert!

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I have a sauce pot with a lid. First, I place 1-1/2 cups of  Farro in a fine mesh sieve and rinse with cold water, then drain. In my pot, I  have 4 cups of water,  1/2 cup of dark amber Agave nectar, and a 1/4 teaspoon of Kosher salt. Agave is a natural sweetener and comes in light and dark amber. On medium high heat, I give the water and Agave a good stir, then I immediately add in 1-1/2 cups of drained and rinsed Farro. Using a slotted spoon, stirring the Farro  really well, to make sure they don’t stick together. I want the Farro to absorb that sweetness from the agave nectar.

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I bring the Farro in the cooking liquid up to a boil, reduce the heat to low, cover and cook for 25-30 minutes. I want the Farro to be softened but still chewy, al dente.  At this point, if there is any liquid remaining in the pot, drain it off. Once all the extra liquid has been drained, place the Farro in a large bowl. Now for some added surprise ingredients.

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I started by adding some nuts to the mix. These are some raspberry glazed almonds that I found. I thought they’d work perfect in this dish. You could of course use hazelnuts, walnuts, whatever you have on hand. I also have some dried cherries, apricots, golden raisins, pineapple chunks, and green grapes. Before adding in the other ingredients, I like to stir the Farro a couple of time to cool it down a bit. I just add all these ingredients to the bowl with the Farro and toss. Once the cold grape halves and pineapple chunks have been added and toss through, it immediately cools down the Farro so it’s warm but not too hot.  That’s all there is to it!  Believe me when I tell you that this dish is so addicting.  Look, rice is also commonly served as a savory dish, but we have make rice pudding. Why not put a sweet twist on Farro.

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Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Best served warm or at room temperature

1-1/2 cups of rinsed and drained Farro
4 cups of water
1/2 cup of dark amber Agave nectar (liquid measure)
1/4 teaspoon of Kosher salt
1/2 cup of whole seedless green grapes then halved
1/4 cup of chopped dried cherries
1/4 cup of chopped dried apricots
1/4 cup of golden raisins
1/4 cup of chopped raspberry glazed almonds ( nuts of your choice)
1/4 c up of diced pineapple chunks

Place 1-1/2 cups of Farro in a mesh sieve, rinse and drain. In a sauce pot on medium high heat add in the 4 cups of water salt,  and Agave nectar. Give that a good stir before adding in the drained Farro. Stirring occasionally to prevent and Farro sticking together, bring the Farro up to a boil. Reduce the heat to low heat, cover, cooking for 25-30 minutes. Pour the cooked Farro through a mesh sieve again draining off any liquid that may remain. Next, add the Farro into a large bowl. I like to toss the Farro a couple of times to bring the temperature down a bit. Then add in all the other ingredients and toss to combine. The cold grapes and pineapple mixed in with the warm Farro is awesome!


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