• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Biscuits + Scones
      • Bars & Brownies
      • Cakes
      • Cookies
      • Custards + Puddings
      • Muffins
      • Pies & Tarts
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • The Cookbook!
  • The Blog
  • Newsletter
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Justine Doiron

just real good food

Beans + Grains + Bowls, Dairy Free, Gluten Free, Recipes, Special Diets, Vegan, Vegetarian · December 9, 2021

Toasted Farro Bowl with Swiss Chard

Jump to Recipe Print Recipe

This farro bowl is everything I love about seasonal cooking. It’s just so simple and so GOOD. The ingredients speak for themselves. And even though we only really rely on a good olive oil, preserved lemon and basic ingredients to build the flavor profile, it still turns into the most hearty, delicious and wholesome grain bowl. Can you tell I fall in love easily? 😍

This farro grain bowl really uses every ingredient to its advantage. There’s the toasted, nutty farro, the lemon for brightness, the olive oil for richness and pomegranate seeds for that extra sweetness and crunch. And the bonus is that it is just packed with vegetables. Swiss chard is BEAUTIFUL and so abundant this year, so it just had to be the star of the bowl.

It’s easy to just look at it as a roasted veggie farro bowl (and we LOVE a roasted veg bowl), but I promise, the flavors and textures will hit you like something else. This is my new staple farro bowl recipe that will probably be keeping me sane through the rest of December.

Table of contents

  • Why swiss chard for this farro bowl recipe?
  • The ingredients for this farro bowl
  • What is preserved lemon?
  • How to prepare the swiss chard
  • How to prepare the onion, garlic and preserved lemon
  • Cooking the vegetables for this farro grain bowl
  • The best way to toast the farro
  • Looking for other grain bowl recipes?

Why swiss chard for this farro bowl recipe?

Swiss chard is one of my favorite greens, because it simultaneously has heft and crunch, but also has leaves that are tender and can wilt easily. Also similar to kale or collard greens, swiss chard absorbs the flavor of the meals it is mixed into. So chard is the sponge to soak up all the flavor from the ingredients in this roasted veggie farro bowl.

The other reason I love swiss chard is because it’s in season right now, and the closer we can get to eating the seasons, the better the ingredients will taste! Because this farro grain bowl is so minimal, it’s important to source the best ingredients we can. And that’s why I opt for swiss chard in this recipe.

ALSO CAN WE TALK ABOUT THE COLORS 😍 kale could never.

The ingredients for this farro bowl

Now let’s get to the ingredients. Here is what you will need for this farro grain bowl:

  • 12 ounces uncooked farro
  • 2 lbs swiss chard
  • 1 small white onion
  • 3 cloves garlic minced
  • 1/4 of a preserved lemon, finely chopped
  • a generous pour of olive oil
  • salt and pepper to taste
  • 1/3 cup pomegranate seeds

What is preserved lemon?

Preserved lemon is a middle eastern condiment that I love. It’s essentially pickling a lemon in salt and lemon juice until you can eat the entire thing, but instead of the typical sharp acidity, it as a more mild, briny, but still acidic flavor.

You can buy preserved lemons or you can make your own, either way they are a great addition to simple meals like this. I’ve found a preserved lemon adds a bigger pop of flavor to this, but if you want to just opt for lemon zest and lemon juice in this recipe, that’s fine too.

How to prepare the swiss chard

The swiss chard is used in two ways in this recipe. First we separate the leafy tops from the stalks, since the recipe uses both in a different way.

The stalks are chopped and sautéed with the onion, garlic and lemon until they are soft, and then only after the farro is added do we add in the leaves and let them wilt with the entire mix. This is to make sure we don’t overcook the leaves and lose any of their texture and flavor.

How to prepare the onion, garlic and preserved lemon

The onion will need to be diced for this recipe. I suggest then using a microplane to mince the garlic, and then a paring knife to chop up the preserved lemon.

This recipe calls for using the rind and the inside of the lemon, so it’s easiest to chop it all together instead of trying to cut the rind first and then the inside.

Cooking the vegetables for this farro grain bowl

Bring a large skillet to medium heat and add a generous glug of olive oil, sautée the onion until it is lightly translucent, about 4 minutes. Add in the garlic and preserved lemon and cook down until the garlic is softened, about 2 more minutes.
Add in the chopped swiss chard stems (stems only) and cook down, stirring occasionally) until the stems are softened, about another 4 minutes. Season to taste.

The best way to toast the farro

While the pan is still on medium heat, add the farro to the vegetables and stir so that the farro makes contact with the skillet. This will enhance the nutty flavor of the farro and bring some deeper flavor notes to this roasted veggie farro bowl.

Looking for other grain bowl recipes?

Here are a few crowd-favorites from the blog!

Baked Pumpkin Quinoa
This oven-baked pumpkin quinoa has kale, burrata, pomegranate seeds and pumpkin seeds, making it the perfect comforting fall dish. The best part? There is no chopping, boiling or active cooking required. You just assemble and let the oven do the work.
Check out this recipe
Gremolata Harvest Bowl
Gremolata, the Italian condiment of parsley, garlic, lemon and olive oil, is the perfect pairing with eggs, seasonal veggies and a roasted bowl of goodness. It's also perfect to meal prep because it lasts forever. For this bowl you just need to mass prep the sauce, the veggies and boil the eggs, and then you can assemble as you need it.
Check out this recipe
Creamy Butternut Squash Farro with Crispy Sage
This creamy, vegan recipe is the perfect side dish or easy dinner. It's packed with vegetables, topped with crispy sage and feels like autumn in a bowl.
Check out this recipe

And that’s everything for this vegan and gluten free snickerdoodle recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories, and I’m so excited to see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you!

Toasted Farro & Swiss Chard

This is the epitome of everything I love about seasonal cooking and eating. This toasted farro bowl is just easy, simple ingredients that bring out so much flavor in one grain bowl.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:20 minutes mins
Course: Side Dish
Cuisine: American
Keyword: farro, grain bowl, onion, swiss chard
Servings: 4 servings

Ingredients

  • 12 ounces dried farro
  • 2 lbs swiss chard
  • 1 small white onion
  • 3 cloves garlic minced
  • 1/4 of a preserved lemon finely chopped
  • a generous pour of olive oil
  • salt and pepper to taste
  • 1/3 cup pomegranate seeds

Instructions

  • Chop off the leafy ends of the swiss chard. Roughly chop the leaves into large pieces and set aside. Thinly chop the stems.
  • Dice the small yellow onion and mince the garlic. Finely chop the preserved lemon.
  • Bring a large pot of water to a boil, add in a pinch of salt and boil your farro for 8-10 minutes, drain and set aside.
  • Bring a large skillet to medium heat and add a generous glug of olive oil, sautée the onion until it is lightly translucent, about 4 minutes. Add in the garlic and preserved lemon and cook down until the garlic is softened, about 2 more minutes.
  • Add in the chopped swiss chard stems (stems only) and cook down, stirring occasionally) until the stems are softened, about another 4 minutes. Season to taste.
  • Add in the farro and stir until the farro and vegetables are well combined. Toast the farro for 2 minutes and them bring the skillet to low heat.
  • Toss in the swiss chard leaves and let the heat from the farro mixture naturally wilt them down. Remove the pan from the heat and stir in the pomegranate seeds.
  • Scoop into a bowl and serve warm 🙂

Posted In: Beans + Grains + Bowls, Dairy Free, Gluten Free, Recipes, Special Diets, Vegan, Vegetarian

You’ll Also Love

Oven Broiled “Grilled” Romaine Salad
Lemon Dill & Red Pepper Beans
Finished Pumpkin Chocolate Chip CookiesThe Best Pumpkin Chocolate Chip Cookies
Next Post >

Nightcap Oats

Primary Sidebar

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • How to Make Ice Cream with the KitchenAid Ice Cream Attachment

  • Homemade Butter

  • Broken Plane Cocktail

  • Radio Bakery Sourdough Focaccia

  • Blueberry Cookies | Vegan & Naturally Blue!

Latest on Instagram

5-minute single-serving cowboy caviar with @patago 5-minute single-serving cowboy caviar with @patagoniaprovisions Sardines + Beans, (which yes, Patagonia makes tinned fish!) #sponsored

I thought it would need more, but it’s a recipe that really needs nothing else. Plus I love that it’s good for us but also good for the planet.

You can find Patagonia Provisions Sardines + Beans at @wholefoods nationwide, and you can find where to shop Patagonia Provisions at the link in my bio 💚 🐠
Lime-tart fruit with sesame halva crumble! A good Lime-tart fruit with sesame halva crumble! A good 20-minute (or last minute) dessert for when the peaches are too good to pass up. Page 262 of “Justine Cooks,” in your local library (or I’m sure there’s a PDF of it floating around somewhere!)

#summerdesserts
A Basil Potato Salad. No, I never thought we’d A Basil Potato Salad.

No, I never thought we’d get here, either. 

But I kind of love it - not too heavy, filled with texture, hit with that same (light!) acidic element that we all know a potato salad needs. Take this and impress your grandpa (..idk I feel like family members love a potato salad). 

https://justinesnacks.com/basil-potato-salad/

#potatosaladrecipe
A little no-cook spaghetti for the holiday weekend A little no-cook spaghetti for the holiday weekend 🍅

https://justinesnacks.com/chili-crab-spaghetti/

#nocookrecipes
@tillamook Oregon Strawberry ice cream sandwiches, @tillamook Oregon Strawberry ice cream sandwiches, because whenever I make a cookie crust for a pie I’m always wondering why we don’t do the same with ice cream sandwiches? #TillamookPartner
 
And Tillamook has the best ice cream in your grocery store hands down, and I am never without either their Oregon Strawberry or Vanilla Bean. Both taste so creamy and so LUXE. Long live summer and long live Tillamook dairy. If you need me, I’ll be in the ice cream section 🙂‍↕️
 
My recipe can be found on Tillamook’s site, and I hope you make these ice cream sandwiches for a crowd this summer 💚

https://www.tillamook.com/recipes/extra-pink-ice-cream-sandwiches
I’m on a coconut butter kick what can I say htt I’m on a coconut butter kick what can I say

https://justinesnacks.com/tofu-spring-rolls-with-spicy-coconut-butter-sauce/

#springrolls #summerlunches
Okay, we’re cooking in a new setting today, but Okay, we’re cooking in a new setting today, but that’s because I spent a few days filming recipes for @naturemadevitamins #partner and @hellofresh (a dream!) featuring Nature Made’s 8 Billion CFU probiotic gummies and my favorite gut-healthy recipes.

I also did 5 exclusive recipes for NatureMade®, which you can find on NatureMade.com/HelloFresh!! 

MY OWN HELLO FRESH BOX AHHHHH! 

This recipe and more can be found linked in my bio!

P.S. If you’re looking for more gut-friendly substitutions with this recipe, you can swap the crème fraiche for yogurt. 

†These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2025 Justine Doiron · Theme by 17th Avenue