Arugula Farroto

Photo: Sueclem
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calories: 474
  • Protein: 23g
  • Carbohydrate: 69g
  • Sugars: 7g
  • Fiber: 9g
  • Fat: 14g
  • Saturated fat: 3g
  • Sodium: 640mg
  • Cholesterol: 15mg


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Kosher salt and pepper
  • 2 cups farro
  • 1/2 cup dry white wine (such as Sauvignon Blanc)
  • 4 cups low-sodium vegetable or chicken broth
  • 2 bunches arugula, thick stems removed (about 4 cups)
  • 1/2 cup grated Parmesan (2 ounces)


  1. Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the farro and wine and cook, stirring, until the wine is absorbed.

    Stir in the broth, 1 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally, 20 to 25 minutes total.

    Stir in the arugula and Parmesan.
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