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.
- 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)
- 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.
- 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.
- 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.
- Category: Main Dish
- Cuisine: Mediterranean