Farro, Gorgonzola, Arugula & Tomatoes

Farro, Gorgonzola, Arugula & Tomatoes

Course Grains, Main Course, Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 521 kcal


  • 2 Cups Farro
  • 6 Tomatoes
  • 150 Grams Gorgonzola cheese Cubed
  • 3 Cups Arugula Loosely packed
Metric - U.S. Customary


  1. Cook farro in boiling salted water until it’s just the right consistency: soft and chewy at the same time.

    Follow cooking times on package instructions.

  2. Cut the tomatoes into bite-sized cubes.

  3. Cube the Gorgonzola cheese.

  4. Wash the arugula, pat dry and set aside.

  5. Place the tomatoes, Gorgonzola cheese and arugula into a serving bowl large enough to hold the farro.

  6. When the farro is cooked, drain but reserve the cooking water.

  7. Toss the cooked farro immediately into the other ingredients until the arugula wilts and the cheese melts.

  8. Add reserved cooking water by the ladleful, just enough so that the farro is creamy.

  9. Serve immediately.

Nutrition Facts
Farro, Gorgonzola, Arugula & Tomatoes
Amount Per Serving (4 g)
Calories 521 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 28mg9%
Sodium 545mg24%
Potassium 869mg25%
Carbohydrates 86g29%
Fiber 18g75%
Sugar 6g7%
Protein 20g40%
Vitamin A 2201IU44%
Vitamin C 28mg34%
Calcium 269mg27%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.