Clean out your fridge and pantry with this easy vegetarian white bean and farro bowl. It’s packed with satisfying ingredients, subtle flavors, and just takes 30 minutes.
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How this white bean and farro salad fits into my lifestyle
Instead of running to the store for dinner ingredients, I’ve been trying to make use of my pantry and fridge. With a fridge full of veggies that don’t have the longest shelf life and a pantry full of whole grains & beans, I knew I needed to make a simple, tasty bowl. Especially during the unpredictable spring weather. Simply sauteeing veggies, cooking up some farro, and cracking open a can of beans was the perfect answer to my question-what do I make for dinner. In all of 30 minutes too.
How it’ll make your life easier
If you want to cook more at home, but don’t want to prepare much ahead of time, or actually plan your dinner, this is the recipe for you. It’s fairly quick, it’s simple, and it’s full of subtle, delicious flavor. Use what you’ve got on hand, and save time with canned beans and frozen, precooked farro (or another grain!).
Quick Notes on This Recipe
What is farro
Farro is a variety of wheat, it’s an ancient grain, and has a nutty flavor. In the US, most farro is pearled, meaning that the outer layer(s) have been removed to speed up the cooking process. Bob’s Red Mill, an easy to find brand of farro, has been scoured, removing a layer of bran. Because of this, it’s not technically considered a whole grain, but it still retains the nutritional value from the remaining, an easy to find brand of farro, has been scoured, removing a layer of bran. Because of this, it’s not technically considered a whole grain, but it still retains the nutritional value from the remaining bran and germ.
How to cook farro
I’ll be honest, I’ve had farro in my cabinet for months, or maybe even a year. I enjoy it every time I make or have it out, but don’t make it often. Partly because I can never remember how to cook it. But I read an article about cooking it in Bon Appetite, and I don’t think I’ll ever have to look up cooking instructions again. This article recommend cooking farro (and other grains) like pasta. I can do that. That’s easy to remember. So instead of passing over farro or grabbing your phone, boil salted water, or like I did, boil chicken broth and cook the farro until it’s tender and chewy. Mine took about 30 minutes, which gave me just enough time to chop and sautee all the veggies to assemble the bowl.
How to cook leeks
BUTTER. You gotta cook them in butter. Butter and a hearty dose of Italian seasoning turns sliced leeks & veggies into a savory, creamy, and delicious topping for this farro & bean bowl.
How to make the bowl
Farro + warmed cannellini beans + leeks + aromatics = delicious plant based bowl that any carnivore would love. It’s got subtle flavors, but is really flavorful. One of the best parts of this bowl is how versatile it is. Don’t have cannellini or white beans? Chickpeas would be great too! I wouldn’t recommend black beans, pinto, or kidney beans; but nearly any other creamy subtle bean would work. Same with veggies, I highly recommend the aromatics (onion, celery, and carrots) and whatever other veggies you have on hand.
Easy ways to repurpose this recipe
- Add extra broth (chicken or veggie) to turn this simple bowl into a comforting soup.
- Add the farro, beans, and whatever veggies you have on hand to your favorite greens for an easy lunch salad.
How to use up remaining farro, beans, and leeks
- you can always freeze them individually, I’d recommend slicing the rest of the leek before freezing.
- Or you can use the farro to make this grain salad with tomatoes & cucumbers.
- You can use the beans + leeks to make Napa Glazed Salmon with Leeks. The rest of the veggies, eat them for snacks. Easy.
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Easy White Bean and Farro Bowl
- Medium Skillet
- Measuring Spoons
- Measuring Cups
- rubber spatula
- 2 cups chicken broth
- 1/3 cup uncooked farro
- 1/2 tablespoon butter
- 1/3 whole leek
- 1/2 stalk celery
- 1/2 whole carrot
- 1/8 whole white onion
- 1/2 teaspoon Italian seasoning
- 2/3 cup cannellini beans
- Bring chicken broth to a boil, in a medium pot. Add farro to boiling water, cook, covered for 20-30 minutes, or until farro is chewy and tender.
- While farro is cooking, slice leek thinly, then rinse well. Slice celery, carrot, and onion into evenly sliced pieces. Cook for 6-8 minutes, then add Italian seasoning and beans, cook for another 3-5 minutes or until leeks and beans are soft and warm.
- Layer in farro, then beans and vegetables into a bowl. Eat immediately.
- Swap the cannellini beans for other white beans
- Swap the leeks for shallots or onions if you don’t have leeks available (shallots will be closest to leek flavor)
- If you don’t have farro, use bulger, brown rice, or wheat berries instead.