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Farro with Radicchio and Chard | A hearty casserole style dish of whole grain farro with radicchio and chard. Easy, filling, and perfect for cooler fall weather. | SeasonedVegetable.com #vegetarian #wholegrain #fall
Farro with Radicchio and Chard
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

A hearty casserole style dish of whole grain farro with radicchio and chard. Easy, filling, and perfect for cooler fall weather.

Servings: 6 servings
  • 1 1/2 cups farro
  • 3 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 1 bunch swiss chard, stems diced, greens roughly chopped
  • 1 small head radicchio, roughly chopped
  • 1 14.5-ounce can white beans, drained and rinsed
  • 2 cups slow roasted tomatoes
  • 8 ounces ricotta (optional)
  • Salt and pepper, to taste
  1. Heat oven to 350°F.
  2. Combine farro and vegetable broth in a saucepan. Bring to a boil then reduce heat to low. Cover and simmer 30 to 35 minutes until farro is tender and chewy.
  3. While farro is cooking, heat olive oil in a large pan. Saute onions and garlic over medium low heat. Season with salt and pepper. Cook 10 to 15 minutes until translucent and fragrant. Stir in oregano and thyme.
  4. Increase heat to medium and add in chard stems. Cook 5 to 10 minutes, then stir in chard greens and chopped radicchio. Cook 3 to 5 minutes, then remove from heat and stir to let greens keep wilting.
  5. In a large casserole dish, combine cooked farro, vegetable mixture, white beans and slow roasted tomatoes. Top with dollops of ricotta or mix in if desired.
  6. Bake 25 to 35 minutes until heated through.
  7. Serve immediately.
Recipe Notes

Seasoned Secret

Tips to prep ahead: cook the farro the day before and roast the tomatoes ahead of time. This will cut your cooking time down. The greens can be cooked day of while you’re preheating the oven since they don’t take much times.

If you are making everything on one day, slow roast the tomatoes in your final casserole pan. When they’re done, mix in the farro, radicchio and other ingredients with the tomatoes. The extra oil and garlic will enrich the whole dish.


Leave out the ricotta or swap in your preferred dairy free cheese.


Use an alternative grain that’s gluten free such as brown rice or quinoa for this radicchio recipe. Other options include sorghum and buckwheat.


Serve this farro with radicchio dish as a stand alone entree or alongside roast chicken or pork.

Check the Fridge

Missing an ingredient? Kale, mustard greens, and cabbage are easy substitutions for the chard or radicchio. For those inclined, increase the vegetable ratio with roasted or cooked carrots. The vegetable options are pretty variable but I challenge you to keep the radicchio in this dish!

Slow roasted tomatoes really are wonderful in flavor and texture. You could, however, swap in sun dried tomatoes. I recommend starting with 4 ounces of finely chopped sun dried tomatoes and adjusting to taste. Jarred sun dried tomatoes tend to pack a lot of flavor so you don’t need as much in this farro with radicchio recipe.