Morels lend an earthy flavor to this grain dish.
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.
This recipe uses semi-pearled farro, which retains part of the bran, and with it, many of those good-for-you nutrients.
No one will be able to tell that the rich, creamy dressing for this greens-and-grains salad is made with coconut milk—but everyone will know it tastes delicious.
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.
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.
Cut leftover Stuffed Portobello Mushrooms into bite-size morsels, wrap in whole-wheat pizza dough, and presto! Homemade calzones. Arugula and lemon vinaigrette are added to the farro to stretch it into a tasty side salad.
Farro is an ancient whole grain related to wheat. When cooked, it has a chewy texture and slightly nutty flavor.
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.
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.
Cooked grains are ideal candidates for main course salads because theyre 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.