One-Pot Farro with Cauliflower and Golden Raisins Recipe
Serves: 6 as a side dish or 4 as a main
  • 1 cup farro
  • ½ large onion, cut in half again and thinly sliced
  • 2 garlic cloves, thinly sliced
  • pinch of red pepper flakes
  • 2 teaspoons sea salt
  • freshly ground black pepper to taste
  • 2 Tablespoons unrefined, cold pressed, extra virgin olive oil
  • ¼ cup unsulphured golden raisins, or chopped dried apricots
  • 1 small head of cauliflower, cut into bite-size florets, about 4 cups
  • 2 cups water or chicken stock, or a combination
  • accompaniments, if desired: grated parmesan or pecorino cheese (recommended), toasted pine nuts or sliced almonds
  1. Place all ingredients into a medium saucepan or stockpot in the order listed, with farro first, then onion, etc. Bring uncovered pan to a boil over high heat, lower heat to a simmer and stir occasionally. After 30 minutes, farro should be tender. If it's not, cover and continue to simmer a few more minutes. There should be a little liquid at the bottom of the pot, but it should not look like soup. Turn off the heat and cover until ready to serve. The longer it sits, the more liquid will be absorbed.
  2. Serve warm with parmesan or pecorino cheese and sprinkled with toasted pine nuts or sliced almonds, if desired.
If you stir the farro more often, it becomes like a risotto.
You can stir the cheese into the farro before serving or grate it on top of each person’s portion. Sometimes I like to add capers with the rest of the ingredients and you can finish it all off with some fresh, chopped parsley.
Semi-pearled barley can be substituted for the barley.
Recipe by Pamela Salzman at