Mexican Farro

Mexican Farro

Farro is an amazing ancient grain, that’s loaded with fiber and more protein than quinoa! It volumizes beautifully and soaks up all of the delicious flavors in this recipe. Freeze for up to 3 months!


  • 14 oz canned diced tomatoes
  • 1/2 tsp chili powder
  • 1/4 cup cilantro chopped
  • 1/2 tsp cumin
  • 1 cup farro
  • 2 garlic cloves minced
  • 4 green onions finely chopped
  • 2 tsp olive oil
  • pepper to taste
  • salt to taste
  • 1 cup vegetable broth
  • 1 1/4 cup water
  • Procedure

  • Add olive oil to a pan with garlic. Cook for 1 minute, until fragrant.
  • Add farro, broth, water, diced tomatoes, chili powder, cumin, salt and pepper.
  • Bring to a boil, reduce heat to simmer. Cover and cook for 40 minutes. Stir in green onions and cilantro.
  • Serve immediately, or save for later.
  • Can store in an air-tight container and freeze for up to 3 months! When ready to enjoy, transfer to the fridge to thaw the day before you’re going to eat it, then microwave for 3 to 4 minutes until heated through.
  • Yields ~4 cups
  • Nutritional Info

    Serving: 1/2 cup serving
    8 servings
    Calories: 110

    • 19g Carbs

    • 2g Fat

    • 4g Protein

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