Rating: 4.68 stars
82 Ratings
  • 5 star values: 59
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

The is a quick and delicious side that my kids love! This salad can be served warm or cold. It is great as a packed lunch too!

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.

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  • Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.

  • Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.

Cook's Notes:

Pearled or whole grain farro can be used. For a firmer texture use less liquid and for a softer texture use more liquid when boiling the farro.

Feel free to substitute spinach for the kale.

Vegetable broth can be substituted for the chicken broth.

Nutrition Facts

174 calories; protein 9g; carbohydrates 26.4g; fat 5.6g; cholesterol 9.1mg; sodium 630.6mg. Full Nutrition
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Reviews (65)

Most helpful positive review

Rating: 5 stars
01/04/2016
I actually mixed this recipe with the farro with wild mushrooms recipe on this site. I mainly followed that one due to the mushrooms and this recipe adding the greens, I used spinach, and feta at the end. I really love mushrooms and I love spinach, so I figured why not make this more hearty and use it as the main dish. I put a vegetable beside it. Easy recipe even with combining two! Read More
(17)

Most helpful critical review

Rating: 3 stars
05/28/2019
My husband and I really liked this recipe. However our kids saw that there was kale in it and immediately judged it. I did decrease the amount of kale in it by about half. If you like this kind of dish you will like this recipe. Read More
82 Ratings
  • 5 star values: 59
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/04/2016
I actually mixed this recipe with the farro with wild mushrooms recipe on this site. I mainly followed that one due to the mushrooms and this recipe adding the greens, I used spinach, and feta at the end. I really love mushrooms and I love spinach, so I figured why not make this more hearty and use it as the main dish. I put a vegetable beside it. Easy recipe even with combining two! Read More
(17)
Rating: 4 stars
12/14/2014
Good, quick, healthy. I added a can of drained canneloni beans and used as a main dish. A little bland. The next time I make it will add sauteed onions and try some herbs. Read More
(6)
Rating: 5 stars
01/10/2016
I loved the recipe but because it is only for me I made some changes to increase the protein and use ingredients I already had in the house. When cooking the farro, I used water instead of chicken broth and added salt, pepper, onion powder, garlic powder and a little sherry. Instead of kale, which I am not a huge fan of unless it is in chip form, I used 10 ounces of frozen spinach which I heated up before incorporating it into the salad. I sauteed fresh sliced garlic in the oil and then added it to the farro salad. I also added one can of drained cannellini beans. Lastly, I had crumbled feta cheese with cranberries in the house so I used that instead. I can't wait to share this recipe with my parents and co-workers. It is delicious! Read More
(5)
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Rating: 5 stars
11/17/2014
I substituted barley and it was delicious! So simple and so tasty. Read More
(4)
Rating: 5 stars
01/30/2015
Nutritious and delicious! Made this as instructed except that I didn't have any kale spinach or similar greens to use so I chopped up some steamed asparagus that I had and added that into the mix- yum! Has a very tasty savory zest with the lemon really pulling together and enhancing the flavors of the garlic and pepper. During seconds decided to try for a slightly different flavor and added some raisins which worked really well giving a very subtle sweetness to the dish. Overall a very delicious nutritious- and filling!- recipe that could definitely stand on its own as a meal. Great recipe! Thank you Cris ( v ) Read More
(3)
Rating: 5 stars
04/17/2016
doubled the kale kept everything else the same. didn't need salt (even using low sodium chicken broth) thanks to the feta. delicious! Read More
(3)
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Rating: 5 stars
01/25/2017
I used mixed greens (baby chard, spinach and kale) in place of the kale and it was delicious. My family loved it ! I will definitely be making this again! Read More
(3)
Rating: 5 stars
02/17/2016
Added vinaigrette, sun dried tomatoes and served chilled! Simply, AMAZING! It's similar to a chilled, Mediterranean orzo salad! Read More
(3)
Rating: 5 stars
06/13/2016
Love this recipe!! I used 3 tbsp olive oil, 3 cloves garlic, & 2 tsp lemon juice b/c I added a lot more kale--I just keep adding kale as it wilts, until it looks sufficiently green! I usually need to add an extra spritz of olive oil toward the end of mixing in the kale so it doesn't dry out & stick to the pan. I'm also not a fan of feta, so I substituted 3-cheese blend (shredded Asiago, Parmesan & Romano)--it was yummy!! Read More
(3)
Rating: 3 stars
05/28/2019
My husband and I really liked this recipe. However our kids saw that there was kale in it and immediately judged it. I did decrease the amount of kale in it by about half. If you like this kind of dish you will like this recipe. Read More