Make a single serving farro bowl with white beans for a quick lunch. Add whatever vegetables you have on hand for a satisfying, comforting bowl. It's ready to eat in less than 30 minutes.
[This farro bowl recipe was originally posted in March 2020. It has been updated with cooking instructions, expert tips, FAQ, related recipes and ways to repurpose/use up ingredients]
Table of contents
If you want to cook more at home, but don't want to prepare much ahead of time, or actually plan your dinner, this farro bowl with white beans is the recipe for you. It's fairly quick, it's simple, and it's full of creamy, delicious flavors.
Use what you've got on hand, and save time with canned beans and frozen, precooked farro (or another grain!).
I used leeks and carrots for this version, but broccoli, cauliflower, cabbage, and lots of other vegetables would be good in this bowl.
Ingredients
Scroll down to the farro bowl recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.
- Chicken broth: cooking your farro in chicken broth adds lots of flavor. I use bouillion paste and water instead of chicken broth, it's a great ingredient to have on hand when you're cooking for one.
- Farro: You can use uncooked farro, or frozen, or precooked farro. Whatever is easiest or what you have.
- Butter: Cooking your vegetables in a bit of butter adds lots of flavor and some fat to your vegetarian dish, which will help some vitamins and minerals in this dish be used by your body.
- Vegetables: This farro bowl is super delicious with sauteed leeks and other vegetables, but they're not an everyday ingredient at my house (and are fairly expensive) swap for other vegetables if you'd like.
- White onion: If you have onion, I'd definitely add it, the sweet flavor of onion is a great base for this bowl.
- Italian seasoning: season with Italian seasoning or Herbs de Provence for an easy flavoring.
- Cannellini beans: use whatever white beans you have. Canned beans, cooked dried beans, or whatever you have will be great.
Instructions
Scroll down to the farro bowl recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
Bring chicken broth (or vegetable broth) to a boil, in a medium pot. Add uncooked farro to boiling water, cook, covered for 20-30 minutes, or until farro is chewy and tender.
While farro is cooking, slice or chop up about 1 cup of vegetables. I used leeks, onion, celery, and carrots in this recipe. But use whatever you have.
Add veggies and butter to hot frying pan. Cook for 6-8 minutes, then add ½ teaspoon Italian seasoning and Cannellini beans, cook for another 3-5 minutes or until leeks and beans are soft and warm.
Assemble farro bowl with white beans and vegetables. Eat immediately.
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Storage/Reheating Tips
Store leftover farro bowl ingredients in an airtight container for about a week. To reheat, add a dash of water, cover, and microwave until heated through.
This bowl recipe should work to freeze for leftovers. Just add a dash of water and microwave to reheat.
Substitutions/Tips
- Use vegetable broth (and olive oil) to make this farro bowl vegan.
- Buy precooked farro to save time.
- Swap leeks for shallots if you don't have any.
- Substitute any white bean for Cannellini beans
- Save leftover veggies to use in chicken noodle or another simple broth soup.
- Other great add-ins: chopped nuts, seeds, cheese like goat cheese or feta, etc would all be great in this farro bowl.
FAQ
Farro is a variety of wheat, it's an ancient grain, and has a nutty flavor. In the US, most farro is pearled, meaning that the outer layer(s) have been removed to speed up the cooking process.
Bob's Red Mill, an easy to find brand of farro, has been scoured, removing a layer of bran.
Because of this, it's not technically considered a whole grain, but it still retains the nutritional value from the remaining, an easy to find brand of farro, has been scoured, removing a layer of bran.
Because of this, it's not technically considered a whole grain, but it still retains the nutritional value from the remaining bran and germ.
Farro is similar texture to bulgur- it's chewy but not crunchy. If your farro is still crunchy, it needs to be cooked longer and may need more broth.
Yes, farro is coated in a powder that you'll want to rinse off. Use a colandar or run some water through a fist full of farro.
Other good bowl recipes
How can I repurpose this bowl?
- Add extra broth (chicken or veggie) to turn this simple farro bowl into a comforting soup.
- Add the farro, beans, and whatever veggies you have on hand to your favorite greens for an easy lunch salad.
What to do with leftover ingredients
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Farro: grain salad with tomatoes & cucumbers, Mediterranean Grain Bowl.
- Beans: Italian Beans for One (Instant Pot), Cheesy White Bean Tomato Bake.
- Vegetables: Add them to this 15 minute Pasta, eat raw or pickle them.
Did you make this white bean farro bowl? Leave me a comment & rating to share how it turned out!
Single Serving Farro Bowl with White Beans
Equipment
- Medium Skillet
- Measuring Spoons
- Measuring Cups
- rubber spatula
Ingredients
- 2 cups chicken broth
- ⅓ cup uncooked farro
- ½ tablespoon butter
- ⅓ whole leek
- ½ stalk celery
- ½ whole carrot
- ⅛ whole white onion
- ½ teaspoon Italian seasoning
- ⅔ cup cannellini beans
Instructions
- Bring 2 cups chicken broth to a boil, in a medium pot. Add ⅓ cup uncooked farro to boiling water, cook, covered for 20-30 minutes, or until farro is chewy and tender.
- While farro is cooking, slice 1 cup of vegetables. Add veggies and ½ Tablespoon butter to hot frying pan. Cook for 6-8 minutes, then add ½ teaspoon Italian seasoning and ⅔ cup cooked Cannellini beans, cook for another 3-5 minutes or until leeks and beans are soft and warm.
- Layer farro, then beans and vegetables into a bowl. Eat immediately.
Notes
- Use vegetable broth (and olive oil) to make this vegan.
- Buy precooked farro to save time.
- Swap leeks for shallots if you don't have any.
- Substitute any white bean for Cannellini beans
- Save leftover veggies to use in chicken noodle or another simple broth soup.
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Mary says
If I remember to get some leek, I always have all the ingredients. Perfect for any meal. Truly nourishing and satisfying! Thanks, Rebecca!
Rebecca says
great to hear! it totally is. celery is good too if you have that on hand
cindy says
Good recipe. Why 4 cups of broth in the ingredients? I put extra broth in the vegies to cook them.
Rebecca says
Hi Cindy, I just looked at the recipe and see 2 c broth (to cook the farro) in the recipe card and in the instructions. If you want to make the bowl for 2 people you can use 4 c broth. You're welcome to cook the veggies in extra broth too though! that sounds great. It's a good way to use extra broth if you need to use up all your chicken broth.
Mary says
Great flavors. Wonderful texture.
Rebecca says
so glad you liked it! thanks