Warm Farro with Cranberries, Pecans, and Herbs

Published May 2015

Why This Recipe Works

We prefer whole farro, in which the grain’s germ and bran have been retained. It has a nutty flavor and delicately chewy texture, and it cooks in only 20 minutes, making it one of the fastest-cooking whole grains. We found that the simplest cooking method was best: Just boil in salted water for about 20 minutes until tender and drain well. Warm farro can be tossed with sautéed aromatics, butter, and herbs for a simple but satisfying side dish.


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1 ½ cups whole farro, rinsed
Salt and pepper
3 tablespoons unsalted butter
1 onion, chopped
1 garlic clove, minced
½ cup dried cranberries, chopped
½ cup pecans, toasted and chopped
¼ cup chopped fresh parsley
Nutritional Information


Per Serving (Serves 6)

  • Calories 297
  • Cholesterol 16 mg
  • Fat 13 g
  • Sodium 217 mg
  • Saturated 5 g
  • Carbs 43 g
  • Trans 1 g
  • Dietary Fiber 7 g
  • Monounsaturated 6 g
  • Sugar 11 g
  • Polyunsaturated 3 g
  • Protein 8 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Serves 6

We prefer the flavor and texture of whole-grain farro in this recipe. Pearled farro can be used, but cooking times vary, so start checking for doneness after 10 minutes. Do not use quick-cooking farro.

1. Bring 2 quarts water to boil in large saucepan. Stir in farro and 1 tablespoon salt. Return to boil, reduce heat, and simmer until tender, 15 to 20 minutes. Drain well. Spread on rimmed baking sheet and let cool for 15 minutes.

2. Melt butter in 12-inch skillet over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring frequently, until onion is softened but not browned, 6 to 8 minutes. Add garlic and cranberries and cook until garlic is fragrant, about 1 minute. Add farro and cook until warmed through, 3 to 5 minutes. Remove from heat and stir in pecans and parsley. Season with salt and pepper to taste, and serve.