This Farro Recipe with cream cheese and spinach is as simple as it is delicious. This post is sponsored by Bob’s Red Mill.
My favorite kind of food is delicious, hearty and healthy all at once. I think that’s why I’ve fallen in love with farro. It really meets my criteria for a favorite food. I love eating it and I feel good eating it. That’s why I came up with a simple but delicious farro recipe that everyone will love.
For this easy side dish, you cook the farro using any method you’d like. Then you mix it with a touch of cream cheese and some chopped fresh spinach and serve hot.
See? Farro really is delicious, hearty and healthy. You’ve gotta love that!
If you haven’t cooked farro before, don’t worry. It’s really simple, kind of like rice. Here are instructions for how to cook farro using three different methods (stovetop, oven, slow cooker).
When it comes to farro, you don’t have to soak it before cooking but that does reduce the cooking time a bit. But even without soaking it can be ready in about 30-40 minutes so it’s not that big a deal.
I do always rinse farro before cooking it. I’m actually not sure why I do that. It’s become a habit. I know that for some grains, like quinoa, it makes a big difference for flavor. In that case, there is sometimes a fine unnoticeable bitter-flavored powder on the grains that I know I prefer to rinse off before cooking. So I rinse my quinoa and now I rinse other grains that I’m not as familiar with just in case.
If you’re looking for more farro recipes, I have an entree that I bet your whole family will love. It’s a meatball recipe with farro and rosemary rolled right into the balls. Even my son loves them and he is not a big farro fan.
If you’re looking for a gateway to your family trying more grains, this meatball recipe is definitely one to try:
And now, here’s my Cream Cheese and Spinach Farro Recipe:
This delicious farro recipe is a great side dish with almost any protein. It’s creamy and healthy, and delicious, too!
Ingredients
1 and 1/2 cups farro
4 cups water, stock or a mixture of both
salt
1 cup packed fresh spinach, chopped
3 Tbsp. cream cheese or 1/3 fat cream cheese
pepper
Instructions
Measure the farro into a fine mesh sieve and rinse with cold water. Drain. You can then cook the farro according to any of the methods outlined here. I’m giving instructions for the stovetop method.
Transfer farro to a medium sized pot that has a lid. Add the water or stock and ¼ teaspoon salt. Bring to a boil over high heat.
Reduce heat to low, cover and cook for 25-30 minutes, until it is softened but still chewy. If there is liquid remaining in the pot, drain it off or save it to add to a soup, stew or sauce.
While the farro is still hot, stir in the spinach, cream cheese and a pinch of salt and of pepper. Taste. Add more salt and pepper to taste.
1961.6 g164.3 mg4.3 g30.7 g8.6 g5.1 mg
What’s your favorite hearty but healthy side dish? Head over to the Cook the Story Facebook Page and post about it. Or scroll down to leave a comment here.
Disclosure: Bob’s Red Mill provided the box of different grains for the giveaway mentioned in this post and also a similar box for me. All opinions are my own.
A tip you might like to try……toast the farro before cooking. Just add the farro to a pan large enough so it can be a single layer. Set on medium high. No oil, butter or anything. Just stay close to it and toss/mix to ensure all farro toasts evenly without burning…..about 4 mins. Then cook as normal. Toasting adds a nice nutty flavor.
loved this, got distracted from another farro recipe because this sounded so good and so simple. i used a mix of spinach and arugula, because i love arugula, and i find the peppery taste of arugula works really well in this recipe. this is a satisfying vegetarian main or substantial lunch item.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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How does this do if you make it ahead? Could it be a good lunch to make and take to work the next couple of days?
This would absolutely work as a make ahead lunch, Jaime. It’ll keep for a few days and heats up nicely in the microwave. Enjoy!
A tip you might like to try……toast the farro before cooking. Just add the farro to a pan large enough so it can be a single layer. Set on medium high. No oil, butter or anything. Just stay close to it and toss/mix to ensure all farro toasts evenly without burning…..about 4 mins. Then cook as normal. Toasting adds a nice nutty flavor.
John, that sounds delicious. Thank you!
I just discovered farro and this recipe looks great! I can’t wait to try it!
loved this, got distracted from another farro recipe because this sounded so good and so simple. i used a mix of spinach and arugula, because i love arugula, and i find the peppery taste of arugula works really well in this recipe. this is a satisfying vegetarian main or substantial lunch item.
Julie, Thanks so much for letting me know that you enjoyed the recipe. It’s a favorite around here too!
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