This recipe for hearty farro with vegetables and veggie sausage makes the most incredible comfort food dinner! Finished with creamy goat cheese and fresh parsley, you’ll want to make this farro recipe again and again, it’s that good!
Have you ever made something so good that you just grabbed a fork and started to devour straight from the pan?
Well, that’s what happened when I made this farro with vegetables and sausage. When the dish was finished, I was so happy and literally danced around the kitchen (I was home alone too, may I add). I couldn’t wait to share with you all!
To me, this farro recipe has risotto vibes. It’s creamy, comforting and just what you want to devour on a cold fall day.
Fan of farro? Check out this fall farro salad!
Why We Love This Farro Recipe
- It can be made with veggie or regular sausage so use what works best for you!
- The recipe uses pretty simple, humble, ingredients.
- There’s little hands-on time. Most of the work is done by your stove.
- It has all the cozy, comfort food vibes, perfect on a cold day to fill (and warm) you up!
What Is Farro?
Farro is a whole grain with a nutrient profile similar to quinoa.
I sure didn’t grow up on farro, but it’s something hubby and I regularly have in our pantry these days.
Farro can typically be found in any grocery store, usually alongside other grains (or, most often, in the health food section).
It’s very easy to cook and can be used in a variety of ways, like in soups, stews, salads and recipes like this one. I’ve enjoyed it in both warm and cold dishes. You really can’t go wrong.
Aside from whole grain farro, you can get in pearled and semi-pearled, each with different cooking times. Today’s recipe uses whole grain farro which generally takes about 30 to 40 minutes to cook.
How To Make This Recipe
Full details are in the recipe card below, but here are the basics:
- Add tomatoes, olive oil and a pinch each of salt and pepper to a small baking dish. Roast and remove for use later.
- Heat olive oil in a pan and cook the sausage. Remove and set aside once they’re done.
- Add and a little more oil to the pan and cook the diced onion, then stir in and cook some minced garlic.
- Add farro, broth, herbs, salt, pepper and chili flakes. Bring to a boil, reduce the heat to a simmer, cover and cook. Once farro has cooked, remove cover (most of the broth will be absorbed).
- Cut sausage into chunks and add back to the pan, along with kale and roasted tomatoes. Warm through until the kale wilts.
- Off heat, stir in the goat cheese. Now you have a super yummy meal ready to be devoured!
Can I Use Regular Sausage?
Yes, you sure can!
The original recipe used regular Italian sausage, but I switched things up this time with a veggie version.
If using non-vegetarian sausage, just pan fry until they have completely cooked through and use like you would veggie sausage.
Tips and Variations
- Veggie sausage can vary quite a bit, depending on brand and variety. Some are more oily than others, for example. If you need to add a little more oil to the pan when cooking them, feel free to do so!
- Instead of kale, try baby spinach.
- Don’t want to roast tomatoes? Add in some sun-dried tomatoes instead!
- Pine nuts make a wonderful garnish.
More Comfort Food Recipes
Hope you love this recipe for farro, vegetables and sausage as much as we do. It’s a favourite around here!
If you make this easy farro recipe, be sure to leave a comment below!
This recipe was originally published November 6, 2017 but has been updated.
Farro With Vegetables and Sausage Recipe
Ingredients
- 2 cups grape tomatoes
- 3 tablespoons olive oil, divided
- ½ teaspoon salt, plus a pinch for tomatoes
- ½ teaspoon freshly ground black pepper, plus a pinch for tomatoes
- 4 vegan/veggie Italian sausage, about 1 pound (see "Notes," Point "3" below)
- 1 yellow onion, peeled and diced
- 4 cloves garlic, minced
- 1 cup whole grain farro, rinsed and drained (NOT quick cooking)
- 3 cups low sodium vegetable broth
- 2 teaspoons Herbes de Provence
- ½ teaspoon crushed red pepper flakes
- 2 cups chopped kale (bite-sized pieces, leaves only, no stems), loosely packed cups
- 3 tablespoons goat cheese, use a vegan variety if you prefer
- Chopped fresh parsley, garnish to taste (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place tomatoes into a small baking dish and drizzle with 1 tablespoon of olive oil and a pinch each of salt and black pepper. Roast for 25 to 30 minutes. Once done, remove from the oven and set aside.
- Meanwhile, heat 1 tablespoon of olive oil in a 12-inch heavy-bottomed sauté (or deep) pan over medium heat.
- Add sausages to the pan and cook for 4 to 5 minutes on one side. Flip the sausage to the other side and continue to cook for another 4 to 5 minutes or until fully cooked through. Transfer the cooked sausages to a plate and set aside.
- Add remaining 1 tablespoon of olive oil to pan and, once hot, add diced onion. Cook, stirring often, for 5 minutes or until tender.
- Stir in garlic and cook for 1 minute.
- Stir in farro, along with vegetable broth, Herbes de Provence, ½ teaspoon of salt, ½ teaspoon of black pepper, and crushed red pepper flakes.
- Bring to a boil, then reduce the heat (to medium-low) to a simmer, cover and cook for 30 to 35 minutes or until farro is cooked through and most of the broth has absorbed (check on about halfway and stir). Farro will naturally have a little chew and heartiness to it, even after cooked.
- Cut cooked sausage into bite-sized pieces and add back to pan, along with roasted tomatoes (and their juices) and kale. Cover and heat through for a few minutes until kale has wilted.
- Turn off heat, then stir in goat cheese. Garnish, if desired, with parsley. Serve and enjoy!
Notes
- Cooking instructions are for whole grain farro. If you use another variety that takes less time, just cook according to package instructions and continue with this recipe.
- Veggie sausage can vary quite a bit, depending on brand and variety. Some are more oily than others, for example. If you need to add a little more oil to the pan when cooking them, feel free to do so!
- Veggie sausage were used in this recipe, but if you’d rather use regular Italian pork sausage, go for it! Just cook them until they’re fully cooked through (the internal temperature reaches 160 degrees Fahrenheit when checked with an instant-read meat thermometer) and use in the recipe like you would with the veggie sausage.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Julie
I bought some luganega sausage yesterday and had no idea what to do with it. Most recipes including it had pasta. I don’t eat processed pasta anymore, so I went hunting for a farro and sausage recipe. The allspice & garlic in the sausage paired perfectly with this I made my own herbs, omitting the lavender. Recipe was spot on. Bulletproof. Thank you, Dawn!
Dawn | Girl Heart Food
That’s wonderful, Julie!! I’m so happy you enjoyed the recipe, thank you!!
Marissa
I can see why you devoured this straight out of the pan! So much deliciousness. We love farro and sausage in this house, so this needs to happen ASAP!
Dawn - Girl Heart Food
Thank you Marissa! Hope you enjoy as much as we do!
Valentina
First of all, yes, I’ve devoured many things directly form the pan. Somehow it tastes even better that way sometimes. Second, farro is so good and I love finding new recipes for it. This one looks fantastic. A hearty one pot, beautiful dish! 🙂 ~Valentina
Dawn - Girl Heart Food
Right?! Thank you so much, Valentina! Happy you like it!
Laura
Ooh, Dawn! Farro is definitely my favorite Ancient Grain! This recipe is perfect for my farro-loving family! You can’t beat the nutrition, texture and flavor! this recipe feels like a perfect fall and winter dish for my family! Thanks!
Dawn - Girl Heart Food
We really enjoy it too, Laura! So hearty and yummy! Thanks so much!