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Farro Stir-Fry

Laura Norris
5 from 1 vote
Servings 4

Ingredients
  

  • 1 cup dry farro
  • 1.5 tablespoons olive oil
  • 1 shallot peeled and thinly sliced
  • 8-10 cremini mushrooms chopped
  • 3 large carrots julienned
  • 1 red bell pepper stem removed and thinly sliced
  • 6-8 asparagus stalks cut into thirds
  • Salt to taste
  • Pinch of black pepper
  • Pinch of ground ginger
  • 3 cloves garlic minced
  • 4 tablespoons tamari sauce or soy sauce
  • ½ tablespoon honey
  • 1 can ~1.5 cups cooked chickpeas*

Instructions
 

  • Heat a large pot of salted water over high heat until boiling. Add the farro to the boiling water and cook for 25-30 minutes, or until al dente (or preferred texture). Start testing the texture at 20 minutes. Once cooked, drain through colander or sieve.
  • While the farro is cooking, heat a wok, cast iron, or other large pan over medium heat. Add the olive oil, shallots, and mushrooms with a small pinch of salt. Cook for about 5 minutes, stirring occasionally, and then add the carrots, bell pepper, and asparagus. Stir the vegetable every couple minutes for even cooking, and cook until fork-tender (~15 minutes, depending on how thin the vegetable slices are and the size of your pan).
  • Add the chickpeas to the vegetables and cook for a couple minutes.
  • In a small bowl, whisk together the minced garlic, tamari/soy sauce, ginger, and honey. Pour this mixture over the vegetables and chickpeas, toss to coat, and let cook for another 2-3 minutes. Season with pepper to taste and, if needed, salt.
  • Divide the farro and stir-fry evenly between four bowls. Serve immediately or refrigerate for up to three days.

Notes

* You can also use 4-6 oz. of chicken per serving, 4 oz. of beef per serving or another protein of choice. I using raw meat, cut into thin slices or cubes and add to the pan first to allow time to cook fully before serving.