Toasted Farro with Pear, Hazelnuts, Romano & Arugula

5 from 1 reviews

A simple recipe highlighting fall pears with toasted farro, hazelnuts, shaved romano cheese and arugula




  1. Toast farro in a large pot over medium high heat until lightly toasted and golden brown, about 5 minutes. Pour 8 cups water over top of the toasted farro and add a generous pinch of salt.
  2. Bring to a boil and boil uncovered, for 30 minutes, stirring occasionally.
  3. Once done to your liking, drain and place in a bowl.
  4. Add the rest of the ingredients, gently tossing as you go. Serve warm for a delicious vegetarian main, or chill and serve as a side salad.
  5. Notes- If leaving cheese out, adjust the salt ( the cheese adds salt to the dish).