Nutty, chewy, and good for you to boot, farro is a great grain. It can be slowly simmered and stirred in place of rice for risotto, tossed with veggies and chilled as a salad or fried in to crisp little patties for these Farro and Mushroom Burgers. More

There is nothing especially revelatory about this version from Yotam Ottolenghi's Plenty; no special tricks or hard-to-source ingredients are used. It's just a mess of flavorful items all tossed together in the same bowl. More