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Asian Flair Farro

Carrie @ poet in the pantry
A quick weeknight meal that is full of good stuff!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dinner
Servings 4


  • 1 Tablespoon unsalted butter
  • 1 cup Tuscan Fields Farro Perlato
  • 2 cups water
  • 1 Tablespoon EVOO
  • 1 large red bell pepper seeded and diced
  • 12 ounces Teriyaki Ginger Chicken Meatballs
  • 1 1/2 cups fresh pineapple cubed
  • 1/2 cup Teriyaki sauce the kind I used had minced garlic in it


  • In a medium saucepan, melt the butter over medium high heat.
  • Add the farro and toss it in the butter, stirring and heating until fragrant.
  • Add the water, stir, and set the timer for 18 minutes, watching the farro. It will be done when all the water is absorbed, which should be around 18-20 minutes.
  • Meanwhile, get a skillet out and heat 1 Tablespoon of EVOO in it.
  • Add the bell pepper and saute for 1-2 minutes.
  • Add the chicken meatballs and saute for 4 minutes.
  • Add the pineapple and Teriyaki sauce, heating for a total of 10 minutes. Remove from heat.
  • Take out 4 bowls and divide the farro between them.
  • Place 4 meatballs in each bowl and then spoon the sauce and fruits over the meatballs and farro. Serve immediately.