This recipe with white beans is probably my favorite farro salad yet. The creamy beans play a huge role in that, along with the sweet tender leeks and fresh parsley. But it's the chunks of salty, citrusy preserved lemon, a condiment often used in Moroccan cooking, that really takes this salad to the next level. More
Nothing beats the deep flavor of caramelization the oven provides. That was the only inspiration for this recipe—that and a bag of farro in the pantry, the nutty grain that's as healthy as brown rice but cooks in half the time (while tasting twice as good). I was surprised at how delicious it all came out, the way simple in-season food often does. More
Farro doubles in volume when cooked, so that small bag goes much farther than you think it will. Be sure you buy farro perlato—this means the chewy outside hull was removed and the farro will cook to a much softer... More
This will not look like much of a meal to some of you, but for me a bowl of simply dressed grains and vegetables is about as good as it gets, at least when I can't devote much thought and energy to satisfying my stomach. This farro salad is wonderful to have around, since it can serve as a healthy snack or emergency provisions if a big dinner is taking longer to prepare than you had anticipated. More
This Farro and Shrimp Salad from Recipes from an Italian Summer solves the main course salad conundrum by incorporating wonderfully nutty, chewy farro into the mix. This quick cooking ancient grain works even better in a cool or room temperature preparation than straight out of the pot and absorbs the light, lemony vinaigrette beautifully. Mixed with just cooked shrimp, crunchy cucumbers and carrots, and peppery shredded arugula, this salad is just right for those days when you are hungry enough to sit down for a big meal but temperature in the kitchen isn't conducive to intensive cooking session. More
[Photograph: Caroline Russock] While planning dinner last night I realized that I was in something of a starch rut. I already had a main and a vegetable side planned, but I was at a loss for a substantial starchy side.... More
[Photograph: Blake Royer] Though farro is not the easiest ingredient to find these days, according to Wikipedia it's an ancient grain, and one of the first domesticated crops in the Near East, eaten widely for thousands of years. Now, you... More
"Like pasta, farro absorbs and unifies with whatever flavors you add to it." [Photographs: Gina DePalma, unless otherwise noted.] Previously Punctuating Flavors with Ricotta Salata » All Seriously Italian recipes » The onset of chilly, blustery days is the perfect... More
Today's recipe, reprinted from Simple Italian Snacks by Jason Denton and Kathryn Kellinger, is a gorgeous, jewel-toned salad just bursting with flavor and texture. I'm getting hungry just reading the ingredients list: pomegranate seeds, toasted almonds, chopped apples, smoked mozzarella,... More
Unlike other members of the wheat family, farro (Italian for "emmer wheat") hasn't gotten as big of a push into the spotlight, although it has started to appear on menus in soups and salads. It also isn't stocked as widely,... More
