As easy and quick to make as it is tasty, this One Pot Spinach & Blood Orange Farro Recipe is a healthy, WFPB meal that’s great to serve after a day of over-indulging to help bring the body back to balance. 

One Pot Spinach & Blood Orange Farro Recipe (WFPB)

Ahhhh, farro! The ancient, unsung hero of all grains. If you’re looking to add whole grains, protein and fiber to your diet, this, hungry friends, is the stuff! Farro is one of the oldest, cultivated grains. Originally discovered in the Middle East, it is the perfect ingredient upon which to base a meal. It also plays a starring role in my One Pot Spinach & Blood Orange Farro Recipe. 

Because yesterday was Thanksgiving, I thought I’d post this healthy Farro Recipe for those of you who over-indulged. I was home with a pulled muscle in my back and didn’t go out. Instead, this is what I cooked in lieu of an entire Thanksgiving dinner. And guess what? It was perfect!

One Pot Spinach & Blood Orange Farro Recipe (WFPB)

Ingredients for One-Pot Spinach & Blood Orange Farro Recipe

This Farro Recipe is super easy to make and requires only 8 ingredients. Check them out below:

1. Farro
2. Vegetable broth
3. Spinach (rinsed w/ stems removed)
4. Blood oranges wedges (be sure to remove rind)
5. Dried cranberries
6. Chopped pecans
7. Fresh Rosemary
8. Sea salt

Farro: The Unsung Hero of All Grains

How to Make this Delicious Farro Recipe:

My One Pot Spinach & Blood Orange Farro Recipe takes only 30 minutes and two steps from prep to plate. Here’s how you work it:

Step 1: Add 1 cup Farro and 3 cups veggie broth to a medium sauce or fry pan. Bring to boil. Turn down heat to medium and simmer for 30 minutes, or until all liquid is absorbed.

Step 2. Once Farro is fully cooked, remove from heat and add spinach, blood orange slices, pecan and rosemary. Sprinkle with sea salt to taste if desired. Give it a good stir and cover for 5 minutes, just until spinach is wilted. Whalla, that’s all it takes.

Tips for Making this Farro Recipe

• It’s best to rinse Farro before cooking in a fine sieve under cold, running water.
• My One Pot Spinach & Blood Orange Farro Recipe can be stored in an air-tight container for up to 4 days in the refrigerator.
• If you don’t have vegetable broth, use water instead and just season a bit more in the end.
• Substitute regular oranges if you can’t get blood oranges where you live.
• Although I couldn’t find any, baby spinach is best to use.
• Feel free to add other vegetables and spices as you see fit. I wanted to keep it simple.
• Because this recipe is Whole Food Plant Based, it doesn’t use oil. If you want to add oil to the recipe, do so during Step 2 above.

Closeup of One Pot Spinach & Blood Orange Farro Recipe

Benefits of Eating Farro

Besides being delicious and versatile, Farro has a number of awesome health benefits. Not only is it low in calories and fat, but it’s high in fiber and protein and loaded with antioxidants and other nutrients such as magnesium, zinc and B vitamins. Compared to white rice, it’s far healthier and you’re going to love its chewy, nutty taste, as well.

One Pot Spinach & Blood Orange Farro Recipe

5 from 11 votes

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One Pot Spinach & Blood Orange Farro Recipe (WFPB)

Cook Time

30 mins

Total Time

30 mins

 

As easy and quick to make as it is tasty, this One Pot Spinach & Blood Orange Farro Recipe is a healthy, WFPB meal that’s great to serve after a day of over-indulging to help bring the body back to balance.

Course: Main Dish

Cuisine: Mediterranean

Keyword: farro, farro recipe

Servings: 4 servings

Calories: 294 kcal

Author: Deborah

Ingredients

• 1 cup farro rinsed and drained
• 3 cups vegetable broth
• 1 bunch spinach rinsed and patted dry
• 3-4 medium blood oranges skinned and cut into wedges
• 1/2 cup dried cranberries
• 1/4 cup pecans
• 2 sprigs rosemary snipped into small pieces
• sea salt to taste

US Customary - Metric

Instructions

1. Into medium sauce or fry pan, add 1 cup farro and 3 cups vegetable broth. Bring to boil. Reduce heat to medium and cook for 30 minutes or until all liquid is absorbed. 

2. While the farro is cooking, prepare your other ingredients. Once the farro is finished, remove from heat and add spinach, blood orange wedges, dried cranberries, pecans, rosemary and sea salt to taste. Give it a good stir. Cover for 5 minutes, just enough to wilt the spinach. Uncover and serve immediately. 

Recipe Notes

• It's best to rinse Farro before cooking in a fine sieve under cold, running water.
• My One Pot Spinach & Blood Orange Farro Recipe can be stored in an air-tight container for up to 4 days in the refrigerator.
• If you don't have vegetable broth, use water instead and just season a bit more in the end.
• If you can't get blood oranges where you live, regular oranges will be just fine.
• Although I couldn't find any, baby spinach is best to use.
• Feel free to add other vegetables and spices as you see fit. I wanted to keep it simple.
• This recipe is Whole Food Plant Based and doesn't call for oil. If you want to add oil to the recipe, do so during Step 2 above.

 

Nutrition Facts

One Pot Spinach & Blood Orange Farro Recipe (WFPB)

Amount Per Serving (340 g)

Calories 294 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Sodium 777mg 32%

Potassium 639mg 18%

Total Carbohydrates 57g 19%

Dietary Fiber 11g 44%

Sugars 12g

Protein 7g 14%

Vitamin A 167.2%

Vitamin C 29.4%

Calcium 10.3%

Iron 21.1%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? I’d love to see how it turned out! Be sure to take a photo and tag it #VeganVigilante1 on Instagram. 

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Have suggestions on how to make this Farro Recipe even better?  Please leave some comment love at the end of the post to share with the rest of us!

Looking for more one pot recipes? Check these out: 

• One Pot Chickpea Coconut Curry
• One Pot Vegan Split Pea Soup
• One Pot African Peanut Stew

Interested in some Holiday Roundup Recipes? Check these out:

• 30 Easy Vegan Thanksgiving Recipes
• 18 Last Minute Thanksgiving Dessert Recipes
• 47 Last Minute Christmas Recipes for Vegans & Non-Vegans Alike

Happy holidays!