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Farro with Carrots and Swiss Chard

Prep Time:30 Minutes
Cook Time:30 Minutes

Nutritional Information

Farro is a hearty grain. If you have difficulty finding it you can substitute barley or risotto.


  • 3 tablespoons olive oil, divided
  • ½ small onion, minced
  • 3 garlic cloves, 1 minced and 2 smashed, divided
  • 1 cup farro, rinsed
  • 3 cups water or chicken stock
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter, melted
  • 8 oz. multicolored carrots—rinsed, scrubbed
  • ½ tablespoon honey
  • 1 bunch Swiss chard, stems roughly chopped and reserved, center ribs removed
  • 1 pinch crushed red pepper flakes
  • Parsley , for garnish


  • 1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onions and minced garlic, and sweat until fragrant, 2 minutes. Add the farro and toast for 1 minute. Next add the water, and season with salt and pepper. Bring the farro to a boil, then reduce to a simmer and cook until it's tender, 25 to 30 minutes.
  • 2. Grill carrots and chard stems until cooked through. Lastly grill the chard leaves until wilted. Slice carrots, stems and leaves. Toss everything together with honey, chili flakes and butter. Season with salt and pepper and garnish with parsley.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828