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One Pan Farro with Sundried Tomatoes and Arugula|Craving Something Healthy

One Pan Farro With Sundried Tomatoes and Arugula

Servings 4 servings
Author Craving Something Healthy


  • 2 large shallots diced
  • 1 tablespoon olive oil
  • 1/4 cup julienned sundried tomatoes packed in herbs, drained
  • 8 oz uncooked Farro 1 1/4 cups
  • 2 1/4 cups low sodium vegetable stock
  • 2-3 cups loosely packed arugula
  • 4--5 large fresh basil leaves sliced thin
  • salt
  • 1/2 cup grated romano cheese optional


  • Heat oil in a large sauté pan, and sauté shallots for about 5 minutes on medium-high heat until golden.
  • Add sundered tomatoes and farro and sauté for about 30 seconds to toast farro.
  • Add vegetable broth, stir to combine and bring mixture to a boil.
  • Reduce heat to low, cover, and let simmer for 30 minutes or until Farro is tender.
  • Stir in arugula and basil and let wilt.
  • Add salt to taste.
  • Add cheese if desired.
  • Serve with additional grated cheese if desired.


Nutrition information is without cheese
[nutrition-label id=4748]