The mightiest grain you’ve never heard of has more protein – and flavor – than brown rice.


  • 2 tbsp. extra-virgin olive oil
  • 1 small yellow onion, quartered through the core
  • 1 small carrot, quartered lengthwise
  • 1 small celery stalk, halved lengthwise and crosswise
  • Fine sea salt and freshly ground black pepper
  • 2 cups farro


  1. In a large pot, heat the olive oil, then add the vegetables and season with salt and pepper. Stir, then cover; reduce heat to low and cook until the vegetables soften.
  2. Add the faro and stir to coat with the oil and vegetables. Add enough water to cover the faro by about a ½ inch. Bring to a boil over high heat. Reduce heat to low and simmer until the faro is tender, about 30 minutes. Remove and discard the vegetables. Serve farro warm.
  • 291 calories
  • 8 grams protein
  • 50 grams carbs
  • 7 grams fat

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