Farro & Dried Fruit Dressing

Making dressing with farro instead of bread is definitely a welcome – and healthy – change of pace.

Prep Time
30 min
Cook Time
75 min
105 min


  • 1 1/2 cups semi-pearled farro
  • 2 tbsp olive oil, divided
  • 1 cup diced shallots
  • 1 1/2 cups chopped unsweetened dried mixed fruit (Note: Mix your favorite fruits or look for a packaged mixture.)
  • 1/2 cup low-sodium chicken or vegetable broth
  • Olive oil cooking spray
  • 1/2 tsp each sea salt and fresh ground black pepper
  • 1 cup whole-wheat bread crumbs, divided
  • 1 1/2 tbsp chopped fresh rosemary leaves, divided


  1. In a large saucepan or small stockpot on high, combine farro and at least 4 1/2 cups water and bring to a boil. Reduce to a simmer, cover and cook until farro is very tender, about 35 minutes.
  2. Meanwhile, in a medium skillet on medium, heat 1 tbsp oil. Add shallots and cook, stirring occasionally, until tender, about 3 minutes. Stir in fruit and broth and bring to a boil. Remove from heat and set aside for 10 minutes to plump the fruit.
  3. Preheat oven to 400°F. Mist a 2- to 2.-qt casserole dish with cooking spray and set aside.
  4. Drain farro and transfer to a large bowl. Stir in fruit mixture and any liquid, salt, pepper, . cup bread crumbs and 1 tbsp rosemary. Transfer to casserole dish. In a small bowl, combine remaining . cup bread crumbs, 1 tbsp oil and . tbsp rosemary; sprinkle mixture over casserole.
  5. Cover with foil and bake until heated through, 25 to 30 minutes. Uncover and bake until browned on top, about 10 minutes.

Nutrition Information

  • Serving Size 3/4 cup
  • Calories 231
  • Carbohydrate Content 43 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 5 g
  • Protein Content 7 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 147 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g