Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Farro is hearty enough that it maintains its satisfying, chewy texture even after a couple hours in the slow cooker.

Source: Better Homes and Gardens

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Credit: Karla Conrad

Recipe Summary test

prep:
20 mins
slow-cook:
2 hrs
total:
2 hrs 20 mins
Servings:
6
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Quarter leeks lengthwise; rinse thoroughly to remove dirt. Chop white and light green portions, discarding tough green portions.

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  • In a 3 1/2- or 4-quart slow cooker combine leeks, broth, tomatoes, farro, celery, sweet potato, garlic, salt, and crushed red pepper.

  • Cover and cook on high-heat setting about 2 hours or until farro is tender but still chewy. Stir in greens and beans. Cover and cook for 30 to 60 minutes more or until greens are tender.

  • Stir lemon juice into farro mixture; stir in basil. Makes 6 servings.

Nutrition Facts

233 calories; fat 1g; carbohydrates 43g; insoluble fiber 8g; sugars 4g; protein 11g; vitamin a 4677.3IU; vitamin c 15.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.2mg; folate 82.5mcg; vitamin b12 0.1mcg; sodium 538mg; potassium 486mg; calcium 149mg; iron 2.3mg.
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