Little Farro Cakes

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Farro is an ancient type of wheat and a cousin to another ancient grain known as spelt. It is protein packed and versatile. Watch Mary Ann Esposito make Little Farro Cakes at!

Yield: 6 servings

Occasion: ,


  • 5 tablespoons olive oil
  • 1 cup farro
  • 2 cups vegetable broth
  • 1/4 cup minced onion
  • 1 egg
  • 1 cup grated Pecorino cheese
  • Salt and pepper to taste


  1. Heat 2 tablespoons of the olive oil in a 2quart sauce pan; add the farro and cook it, stirring occasionally until all the grains are coated and you hear a crackling sound. Stir in the onion and cook until the onion wilts. Add the broth and bring to a boil. Lower the heat and simmer the farro until the liquid is absorbed and the farro is cooked through but al dente.
  2. Transfer the farro to a bowl and add the remaining ingredients. Mix well and add salt and pepper to taste. Use wet hands to form small patties about 3 inches in diameter.
  3. Sauté them in the remaining olive oil in anon stick pan until browned on both sides. Serve hot.


You may also use Asiago cheese instead of the Pecorino or use 1/2 cup of each.