Zeniterranean Farro (Recipe)

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Reading Time: 2 minutes

Zeniterranean! If you don’t know, I’m a HUGE fan of puns. (So much of a fan that Rob got me a book on puns one holiday season!) If I can combine 2 words and make it work, I feel my day’s almost complete. 😉

I also LOVE playing in the kitchen and creating new recipes… I love teaching those recipes. I am NOT, however, a fan of writing recipes for you.

Cooking is an art to me, but not in that sacred, elitist way that allows only a few to enjoy it. My mission is to make healthy cooking fun and tasty for you, not mold you into Gordon Ramsey or the Sarno brothers (not that I could do that, but you get the idea!). I want you to have confidence in the kitchen, so you spend less at the store and eating out.


I want you to Empowered with your health—your kitchen is where that unfolds.

You don’t have to be Julia Child to create healthy food… you have to go within and trust your intuition. You know what ingredients you and your family enjoy. You know enough of the basic “rules” for cooking to incorporate those skills into a dish.


As I’ve said before, if no one’s given you permission to experiment, I’m giving you permission right now!

This is one of those recipes I created last week. It’s “Zen,” because there are no quantities listed. Your lifestyle and eating goals are personal—add the amount of carbs, protein, and veggies that work for you. Substitute ingredients with what you have on hand. Most importantly, have fun!

And give farro a try! It’s a whole grain with a nutty taste, somewhat similar to barley. I love using it instead of freekah (young green wheat), when I can’t find it at the store. Farro is delicious, and so was this recipe I’m passing along to you!


Zeniterranean Farro

  • Garlic cloves, minced
  • Sun-dried tomatoes, soaked in boiling water and chopped
  • Some of the tomato soaking liquid for deglazing
  • Dried basil
  • Farro, cooked according to package
  • Kalamata olives
  • Pesto cashew creme
  • Salt & pepper
  • Chickpeas, cooked
  • Aleppo pepper (a Middle Eastern pepper I highly recommend!)

Heat a large skillet over medium heat and dry saute garlic for 1-2 minutes, being careful not to let it burn (use a bit of cooking spray, if you’re not comfortable with dry sauteeing). Add the tomato soaking liquid to deglaze the pan and finish cooking the garlic. Add the remaining ingredients and stir to combine. The pesto creme will thicken as it heats, so you may need to add water to thin, or more creme for a thicker base. Season to taste and serve!

(If you like this recipe, let me know! I’ll also share the pesto creme recipe, if you need it.)

What are your thoughts?

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