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+ servings
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5 from 1 vote

Italian Farro

Italian Farro is delectable and easy to prep in advance, packed with colorful veggies and tempeh bacon. Tossed in light Italian dressing, this Italian farro recipe is simply a bowl of mealtime sunshine.
Prep Time10 minutes
Cook Time30 minutes
Course: Entrees
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 4
Calories: 319kcal



  • Prepare Tempeh bacon in advance, cut into bite-sized pieces.
  • Prepare the Italian dressing in advance or use balsamic vinegar or a dressing of choice.

Preparing the Farro

  • Bring 3 cups of vegetable broth to a boil.
  • Stir in 1 cup of Farro.
  • Reduce the heat to medium, and cover.
  • Cook for 25 minutes.
  • Remove from heat and allow the Farro to sit covered for an additional 5 minutes.
  • Drain excess fluid from the Farro in a colander or a mesh strainer.
  • Place the Farro in a container and refrigerate until chilled.

Cooking Italian Farro

  • In a large skillet over medium heat, saute the garlic and shallots until the shallots are translucent.
  • Add the mushrooms and cook until brown. If they stick to the pan, use a small amount of vegetable broth or water. I used vegetable broth.
  • Add the shaved Brussel sprouts and cook for 7-10 minutes, stirring often, until the Brussel sprouts soften.
  • Now add the chilled Farro. And stir into the other ingredients.
  • Next, add the cooked tempeh bacon and stir.
  • Add the juice of ½ of a lemon, and the chopped Italian parsley.
  • Stir in 1/24cup of Italian dressing and stir. Or, add ¼ cup of Balsamic vinegar or dressing of choice. Stir to combine.
  • Serve with additional parsley if desired.
  • Salt and pepper to taste.


  • It is important to cook the Farro and transfer it to a refrigerator to chill so it doesn't overcook when added to the other ingredients. 
  • To shave Brussel sprouts use a hand grater or a food processor, or you can shred them by hand with a knife. 
  • Or, purchase a bag of pre-shredded Brussel sprouts at the grocery store in the produce section. 
  • When making tempeh bacon, always boil the tempeh before marinating it. This allows the tempeh to absorb the flavors of the marinade. 
  • As a shortcut, buy pre-marinated tempeh bacon at the store and cook in advance. 
  • I used oil-free Italian dressing, but plain balsamic vinegar works well also. Or, choose a dress you enjoy. You only need ¼ cup. 


Serving: 4g | Calories: 319kcal | Carbohydrates: 38g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 295mg | Potassium: 153mg | Fiber: 5g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 2mg