Farro White Bean Bowls With Lemon Dressing

Farro is an ancient Italian grain with a nutty flavor and satisfying chewy texture. This recipe uses semi-pearled farro, which cooks in about 25 minutes and retains some of its bran for added fiber and protein. Serve it as a bowl with toppings arranged over the farro, or toss everything together for a hearty grain salad.

Active time: 15 minutes | Total time: 45 minutes

Farro and White Bean Bowls With Lemon-Thyme Dressing

Ingredients

• 1 cup (200g) semi-pearled farro 
• 1/2 cup (120g) no-salt added vegetable stock
• 2 tbsp fresh thyme, chopped
• 1/4 cup fresh lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 (15 oz./425g) can no-salt-added navy beans, drained and rinsed 
• 4 cups (100g) fresh spinach, chopped
• 1 cup (110g) shredded carrot
• 1/4 cup (25g) shredded Parmesan cheese
• 1/2 tsp black pepper

Directions

Place the farro and 4 cups water in a small saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the grain is tender, about 20–30 minutes. Drain and let cool.

In a small saucepan, combine the vegetable stock and fresh thyme and bring to a boil over medium-high heat. Reduce the heat and simmer gently for 5 minutes. In a small bowl, whisk together the lemon juice, cornstarch, and salt. Whisk the lemon juice mixture into the thyme mixture and cook, stirring constantly, until thickened and clear. Remove from the heat and let cool completely.

Place the farro in a large bowl and drizzle with half of the lemon-thyme dressing. Toss to coat and divide among 4 bowls. Arrange the navy beans, spinach, carrot, and Parmesan cheese over the farro. Drizzle with the remaining lemon-thyme dressing, sprinkle with the black pepper, and serve.

Serves: 4 | Serving Size: 1 1/2 cups

Nutrition (per serving): Calories: 366; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 6mg; Sodium: 482mg; Carbohydrate: 63g; Dietary Fiber: 15g; Sugar: 4g; Protein: 17g

Nutrition Bonus: Vitamin A: 264%; Vitamin C: 56%; Calcium: 22%; Iron: 36%, Potassium: 807mg 

Originally published October 2018; Updated June 2026

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