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Farro and Brussels Sprouts Salad with Manchego
A type of ancient wheat, farro boasts a wonderfully tender-chewy texture that pairs well with tangy-sweet raisins and earthy Brussels sprouts. First, we toast the farro in a little olive oil to bring out its nutty taste. While the grains simmer in water, we soak raisins and chopped onion in vinegar to soften and plump the fruit and mellow the onion’s bite. Then the mixture is combined with the warm farro so the grains soak up the flavors as they cool. Shaved manchego (or Parmesan) cheese adds a contrasting salty note. Serve room-temperature alongside roast chicken or as a meatless main topped with a soft poached egg.
4
Servings
40 minutes
20 minutes active
Ingredients
-
½
cup pearled farro
-
3
tablespoons extra-virgin olive oil, divided, plus more to serve
Directions
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01In a large saucepan over medium, combine the farro and 1 tablespoon oil. Toast, stirring occasionally, until lightly browned and fragrant, about 3 minutes. Stir in 2 cups water and ½ teaspoon salt. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until tender with a little chew, 25 to 30 minutes.
Reviews
August 5, 2026
A Bit Heavy on the Vinegar but Delicious
It should be called Brussel’s Sprouts Salad with Farro based on the proportions. I would use more farro next time. I added some light agave syrup because it was very vinegar-forward, but perhaps it was the white wine vinegar I used, not white balsamic. With those tweaks it will be 5-star.
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