Mediterranean Farro

I came up with this dish as a vegetarian entree for my daughter when I make my Poggio Piglia chicken. Turns out the whole family loved it, so I wanted to share it with all of you.

Mediterranean Farro

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  • 2 cups farro cooked per package directions
  • 1/2 medium onion chopped
  • 2 large garlic gloves chopped
  • 1/3 cup chopped olives *I used kalamata
  • 1/4 cup capers
  • 1 tablespoon chopped rosemary
  • 1/2 can of tomato sauce
  • Olive oil
  • Salt & pepper to taste
  • 1/2 cup vegetable stock (optional)


  1. Warm your medium sized Dutch Oven to medium heat.
  2. Once your pan is hot, pour olive oil and sauté your onion, garlic, black olives, capers, and rosemary.
  3. Next, add your farro and tomato tomato sauce.
  4. Bring it to a simmer, cover, and cook on low for about 15 mins.
  5. If your farro becomes too thick add vegetable stock while simmering.
  6. Enjoy!

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