Mediterranean Farro Stir Fry

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  • ½ cup dry farro
  • ¼ cup diced roasted red pepper
  • ½ cup shaved asparagus
  • 1 TBSP shaved garlic
  • 2 TBSP chopped fresh basil
  • 2 TBSP chopped fresh oregano
  • 2 TBSP olive oil
  • 2 cups chicken stock
  • 1 oz butter
  • ¼ cup toasted noodles
  • Salt to taste


Boil dry farro with a pinch of salt for 35 minutes, then strain. Toast noodles in a sauté pan until browned. Boil for 5 minutes, then drain. In a separate hot sauté pan, combine olive oil and garlic for 1 minute, then add basil, oregano, and chicken stock. Combine with all other ingredients, then reduce by letting simmer, constantly stirring contents to avoid sticking, and add salt to taste. Serves 4 side dishes.