On a Nonruling Farro

FarroOneI know a few regular visitors are vegetarians, while some others stay aware of healthy food choices. With summer around the corner, this dish will be on our menu.

Farro is an ancient grain produced by a specific variety of wheat. Today, Italian farmers produce most of the faro, but it is not easy to find. If you find it, beware of the price. With that in mind, I recommend Earthly Delights Organic Italian Pearled Farro from Amazon.

As far as grains go, farro is large. We enjoy cooked farro’s nutty flavor and the chewy texture. (It cooks in water more similar to spaghetti, not rice.)

FarroTwoFarro Salad is one of our favorites, which involves adding vegetables of choice to the 2 cups of cooked grain. Personally, I enjoy adding a variety of vegetables to give the dish color – that is adding items as chopped purple cabbage, peas, shaved carrots, and cucumbers.

Once assembled, adding a dressing completes the dish, which serves as a side dish or even a light meal. We prefer making our own citrus vinaigrette by mixing the following: olive oil (1/3 c, 90 ml), balsamic vinegar (2 tbsp, 30 ml), and lemon juice (2 tbsp, 30 ml). (Note: Substituting orange juice for lemon juice provides a different taste and level of sweetness.)

Here’s another recipe we recently tried: Farro Primavera with Parsley-Pecan Pesto. We found a wonderful recipe in the Wall Street Journal, but this link is the same recipe. This was a delightful dish, but involved a lot of chopping and blanching, which is something that we think can be done ahead. By the way, the pesto is the key.

Refrigerate either of these delights for a few days of snacks and/or lunches. Bon appetite!

55 thoughts on “On a Nonruling Farro

  1. I was not familiar with farro until this post, Frank. In the past month I’ve only just figured out how to cook cous cous. Usually my idea of home cooking is any takeout in a three block radius of my sanctum sanctorum


    • Lame,
      Two points for you with farro: 1) If you can cook spaghetti, you can cook farro. 2) For the chopped veggies, use a deli/salad bar at the grocery. 3) For the dressing, bottled Italian or Vinaigrette. … There you go!


  2. I’ve never tried farro. Lately we’ve been enjoying Israeli couscous.
    The other day we also made a mock primavera – spaghetti squash sauteed with broccoli, carrots, mushrooms, yellow squash in a white wine garlic sauce.


    • Guapo,
      We enjoy couscous, too! Although it’s more of a pasta than a grain. These farro dishes keep well in the frig, thus good to pack for lunches!

      Interesting concept on the spaghetti squash, which we’ve only had with a tomato sauce. Thanks for the suggestion!


  3. Your Farro salad looks delicious, Frank. Very colorful!

    It’s my understanding that Farro is the same thing as spelt – a non-hybridized wheat. I’m also told that this same variety is called Dunkle in German. Another wheat variety that is very similar to Farro is Kamut – from Egypt – also non-hybridized. I like to cook Farro or spelt berries, wild rice and barley – all separately, and then combine the three grains, and saute them with chopped shallots in a little olive oil. Makes a great side-dish and is a good way to use left-over boiled grains.


    • Cathy,
      Many thanks for the additional FYI, especially for those looking for it.Love the idea for combining grains. We don’t use barley much, but have some, so hey hey hey … cheers to your idea of a multi-grain dish!


  4. I didn’t know you were a foodie, Frank. I actually haven’t cooked with farro as it’s not readily available. It does look a lot like barley too me. I do hope you season of salads starts for you soon xx


  5. Sounds and looks delicious, never heard of Farro before, will definitely give it a try someday . citrus vinaigrette alone or with shallots or with some crushed roasted nuts works wonders on salads.
    yummy post πŸ™‚


    • Soma,
      It’s similar to barley, then again I’m not sure what grains are normal in your area. Nonetheless, I like your suggestions because there are so many variations and possibilities.


  6. That’s one pretty salad. I love all of the colors. I don’t think I’ve heard of faro. I do eat bulgar often – that’s got a nutty flavor as well and it runs around 3 dollars a bag (which lasts forever).


    • Teeny,
      It is similar to bulgar, but the grains are much larger and more chewy … and more expensive. On the other hand, I imagine their recipes can crossover, especially the salads. Hmmmm … I’ll have to try Farro Tabbouleh this summer.


  7. Hi Frank,
    I’ve never heard of Farro (though I know spelt and barley!) I’m going to look for it and WholeFoods and will try it mixed with some chopped up veggies for a summer salad.
    Is this the post where you thought of Debra and I?


    • Rosie,
      Yes … I thought of the two LA ladies with this post. I imagine the combination of veggies is unlimited! I believe Whole Foods will have it … but the question is the price. So use my Amazon link as a guide. Enjoy!


    • Sunshine,
      You are very welcome. I think I first learned about farro in an Italian cooking magazine, but couldn’t find it … or if I did, it seemed expensive. Then, Costco had it … so we bought and enjoyed. … Of course, which happens, Costco hasn’t had it since … but that’s when I discovered the reasonable Amazon price.


  8. This does look yummy. (I didn’t know Costco may carry it – will have to check, we go once a month or so, DId notice it in one of our stores that’s closer. )
    (and I I’m having to hop over from your comments or other blogs – Reader keeps leaving some blogs off for some reason – so I’m trying to catch up!)


  9. As I begin to catch up with reading, I find food! Like Cathy, I think I have seen Farro called Spelt, I will have to go look. Your salad looks spectacular and I need some new foods in my diet. That this can be cooked ahead and put in the fridge makes it even more appealing. Yeah, you have made my morning.


    • Val,
      Until Cathy mentioned it, I’ve never heard of spelt. Interestingly, some so it is the same thing, others say not. Nonetheless, yes, farro dishes can be refrigerated for days in the frig! … and these are easy. Enjoy!


  10. I love farro, Frank! How did I miss this post? I read the comments, too, and spelt and farro are not the same thing. I use spelt flour. Your salad looks just wonderful, and it is so good for you! I think we are so fortunate to have so many many grains available to us. I don’t know why people don’t more readily try them all! πŸ™‚


    • Debra,
      I think this post was last Thursday, and then weren’t you on the road the following day?

      Cheers to finding another who knows and enjoys farro. You must try the recipe with the pesto walnut (or whatever it was) linked near the end of the post.

      Thanks for your clarification of spelt and farro. Actually, until this post, I never heard of spelt.


  11. Pingback: Flashbacks: On Food and Recipes | A Frank Angle

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