Farro cooks to a tender, nutty grain in a broth bath much like risotto, needing less stirring than rice. A quarter jar gets finished in one pot with garlic, butter, and whatever greens need using. Quick weeknight dinner for two.

Serves 2. 35 minutes, 25 at the stove.

About 1150 calories a serving, 93 g protein, 86 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cup [200g] farro, 2 tablespoons oil, to taste salt, to taste pepper, 2 tablespoons butter, 3 cloves garlic, 1 small onion, 4 cups broth (vegetable or chicken), 4 ounces greens (spinach, kale, or chard).

1. Bring 4 cups of broth to a simmer in a pot; keep it on low heat while you cook. Heat 2 tablespoons oil in a large saucepan over medium heat, dice 1 small onion, and cook it until soft, about 3 minutes.
2. Mince 3 cloves garlic and stir into the onion, cooking for 1 minute until fragrant. Add 1 cup farro and stir for 1 minute to coat it with oil.
3. Pour in 1 cup of the hot broth and stir often until it is mostly absorbed, about 3 minutes. Continue adding broth 1 cup at a time, stirring occasionally and letting each addition absorb before adding the next.15 min
4. After about 25 minutes total, taste the farro; it should be tender with a slight chew. Stir in 4 ounces of torn greens and 2 tablespoons butter, cooking just until the greens wilt, about 2 minutes.
5. Season with salt and pepper to taste. Divide between two bowls and serve warm.

Note Swap the greens for mushrooms sautéed until golden, or stir in a handful of grated cheese if you have it. Leftovers keep three days in the fridge; reheat gently with a splash of broth to loosen. Serve with a simple green salad or crusty bread to soak up the broth.

A rustic grain bowl that turns farro into something hearty and warm in one pot. The long-cooked onions add depth and sweetness to what would otherwise be plain grain. This is pantry dinner made substantial.

Serves 2. 50 minutes, 15 at the stove.

About 450 calories a serving, 9 g protein, 73 g carbohydrate, 15 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need 1 cup [170 g] farro, 1 medium onion, 3 cloves garlic, 2 tablespoons oil, to taste salt, to taste pepper, 2 cups [480 ml] water or broth.

1. Slice 1 medium onion thin and cook it in 2 tablespoons oil in a wide pot or deep skillet over medium heat, stirring often, until it turns deep golden and soft, about 25 minutes. Mince 3 cloves garlic and add them in the last minute.25 min
2. Stir in 1 cup farro and cook, stirring, until the grains are lightly toasted and smell nutty, about 2 minutes.2 min
3. Pour in 2 cups water or broth, add a pinch of salt, and bring to a boil. Lower the heat and cover, then simmer until the farro is tender and the liquid is absorbed, about 25 minutes.25 min
4. Taste and adjust salt and pepper. Serve at once.

Note Swap pearl barley or wheat berries for the farro if you have them. Leftovers keep three days in the fridge and reheat gently with a splash of water. Serve with a wedge of lemon and a green salad, or top with a soft egg if you have one.

Farro half grains swell into a tender, nutty grain that absorbs broth and seasoning without turning mushy. This is the weeknight way to finally use that handful of bulk grain sitting at the back of the shelf. Serve it hot or at room temperature.

Serves 2. 45 minutes, 8 at the stove.

About 520 calories a serving, 32 g protein, 84 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need three handfuls [200g] farro half, 2 tablespoons olive oil, 3 cloves garlic, to taste salt, to taste pepper, 4 cups vegetable or chicken broth.

1. Heat 2 tablespoons olive oil in a pot over medium heat. Mince 3 cloves garlic and add to the oil; cook until fragrant, about 1 minute.
2. Add three handfuls farro half to the pot and stir to coat in oil, about 1 minute. Pour in 4 cups broth and bring to a simmer.
3. Cover and reduce heat to low. Simmer for 30 to 35 minutes, stirring halfway through, until the grains are tender and most liquid is absorbed. The farro should be creamy but not mushy.32 min
4. Taste and season with salt and pepper. If the farro seems too wet, simmer uncovered for another few minutes until it reaches the right consistency. Divide between two bowls and serve hot or at room temperature.

Note Swap the broth for white wine and water if you prefer. Leftovers keep in the fridge for three days and are good cold as a salad base or reheated with a splash of water. Serve with a wedge of lemon, sautéed greens, or roasted vegetables on the side.