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Cilantro and Cranberry Farro

A delightful and fresh dish that pairs wonderfully with fish or chicken. This side is a routine go-to for quick dinners or for taking to a potluck at a friend's house. It stores well and is simple and quick to put together. The best part, it's an incredibly versatile dish. I have served it both as a hot side and also as a cold salad over a bed of spinach and agrula, and it is great either way. Enjoy!

Cilantro and Cranberry Farro (1)
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Makes 4 Servings

Preparation Time: 5 minutes

Cook Time: 10 minutes


*2 tablespoons olive oil

*1/2 teaspoon cumin powder

*Sprinkle of red pepper flakes

*1 large shallot, thinly sliced

*1/2 teaspoon salt

*1 15 oz can chickpeas, drained and rinsed

*1 cup farro, cooked

*1/2 cup fresh cilantro, diced

*1 1/2 tablespoons fresh lemon juice

*1/4 cup dried cranberry, roughly diced


*Heat olive oil in a skillet over medium heat.

*Add cumin and stir for 30 seconds until fragrant.

*Add a sprinkle of pepper flakes and shallot. Cook for 1 minute without stirring, then cook for an additional 4 minutes stirring occasionally. Remove from skillet.

*Add chickpeas and salt to skillet, and cook for 3 minutes, stirring occasionally until heated.

*Combine mixture with farro.

*Pour in lemon juice, cilantro, and cranberry.

*To serve add a drizzle of olive oil.

Recipe Creator - Alina Gersib


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