1. Heat 2-3 tablespoons olive oil in your largest pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until translucent and softened.
2. Add the diced zucchini and both bell peppers to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften and get a little color. Let them sit between stirs for caramelization.
3. Stir in the minced garlic, paprika, cumin, and smoked paprika. Cook for another minute, stirring constantly, until incredibly fragrant. This blooming step is crucial for flavor.
4. Add the uncooked farro directly to the pot and stir everything together for about 2 minutes. You want the farro toasted slightly and coated in all those spices.
5. Pour in the canned diced tomatoes with all their juices, followed by the vegetable broth. Season with salt and black pepper. Give everything a good stir and bring to a simmer.
6. Once bubbling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 30-35 minutes. Check after 25 minutes—the farro should be tender but still have a pleasant chew, and most liquid should be absorbed.
7. If there’s still a lot of liquid, take the lid off and cook for another 5 minutes. If it looks dry before the farro is tender, add a splash more broth or water.
8. Taste and adjust seasoning—it probably needs more salt than you think. Serve hot in bowls, garnished generously with fresh chopped parsley. A drizzle of good olive oil on top makes it even better.

Nutrition Information (Per Serving):

• Calories: 295
• Carbohydrates: 54g
• Protein: 10g
• Fat: 6g
• Fiber: 9g
• Sodium: 680mg
• Iron: 15% DV
• Vitamin C: 95% DV
• Vitamin A: 35% DV

Farro provides whole grain fiber and protein, while colorful vegetables contribute vitamins and antioxidants.

Notes:

• Use semi-pearled or pearled farro for faster cooking (30-35 minutes)
• Whole farro takes 45-60 minutes—check your package
• Fresh, potent spices make all the difference in this dish
• The farro should be tender but still have a pleasant chew
• Don’t skip toasting the farro with spices before adding liquid
• This continues to absorb liquid as it sits

Storage Tips:

Store in an airtight container in the refrigerator for up to 5 days. The farro will continue to absorb liquid, so add a splash of broth or water when reheating. Reheat gently on the stovetop or in the microwave, stirring frequently. Freeze in portions for up to 3 months in freezer-safe containers. Thaw overnight in the fridge and reheat with a bit of added liquid. This actually tastes better the next day after flavors meld.

Serving Suggestions:

• Main Course: Serve in shallow bowls as a complete vegetarian meal
• Side Dish: Pair alongside grilled fish, chicken, or lamb
• Breakfast Bowl: Top with a fried egg for a savory breakfast
• With Yogurt: Add a dollop of Greek yogurt or labneh for creaminess

Mix It Up (Recipe Variations):

Protein-Packed Spanish Farro: Add 1 can drained chickpeas in the last 10 minutes for extra protein and heartiness

Grilled Vegetable Version: Grill the zucchini and peppers first, then stir them in at the end for smoky depth

Seafood Spanish Farro: Add 1 lb shrimp in the last 5 minutes of cooking for a paella-inspired dish

Spicy Version: Add diced jalapeños and extra smoked paprika for heat lovers who want that kick

What Makes This Recipe Special:

This Spanish Zucchini Farro honors Spanish cooking techniques—building flavor through sofrito and simmering grains in seasoned liquid—while using ancient farro that holds texture beautifully. The combination of paprika, cumin, and smoked paprika creates layers of warmth that transform vegetables and grains into something bold and satisfying. It’s proof that healthy whole grains can be exciting and full of personality.