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Farro

An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made.

Vegetables with Farro

Vegetables with Farro

Here, farro is paired with firm vegetables that stand up to low heat and long cooking times. If you have a slow cooker with a sauté or sear function, you can briefly brown the vegetables first for richer flavor, then set them aside to be added to the dish in step 2.

Warm Farro Pilaf with Dried Cranberries

Warm Farro Pilaf with Dried Cranberries

An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made. The farro in this recipe can be made a few days ahead or even frozen.

vegetarian times recipe

Sweet Farro Tart

This comes from the Gargfagnana region above Lucca. Although not traditional, the addition of half cup plumped golden raisins is delicious. This dish can be made many hours in advance.

Savory Farro Cake

Savory Farro Cake

This is a traditional recipe from the Garfagnana region of Tuscany. The cake works well as a first or a main course with vegetables or a salad. For a decorative flourish, garnish with extra Parmesan.

Farro or Kamut Salad

Farro or Kamut Salad

Cooked grains are ideal candidates for main course salads because they’re filling and provide a neutral base for other livelier and more assertive ingredients. Use either farro or Kamut in this salad and only the most flavorful tomatoes. For a vegan version, omit the hard-boiled eggs.

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