I 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.)
Farro 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!
Sounds delicious!
LikeLike
Elyse,
We love it in the summer!
LikeLike
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
LikeLike
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!
LikeLike
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.
LikeLike
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!
LikeLike
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.
LikeLike
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!
LikeLike
This looks so good. Thanks for the idea! And I like your citrus vinaigrette recipe. I’ll have to give it a try.
LikeLike
Carrie,
Very good and healthy!
LikeLike
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
LikeLike
Spiced,
Yes, farro look much like barley … I think larger and more chewy.
I’m comfortable in the kitchen, and cook many dinners. Most of the time I’m a recipe follower, but innovate once in a while.
Try this one: https://afrankangle.wordpress.com/2010/01/13/on-spaghetti-sauce/
LikeLike
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 🙂
LikeLike
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.
LikeLike
Damn this does sound appetising… thank you… not sure we will find it here though…
LikeLike
Bulldog,
1) See Cathy’s comment for other names it goes by, and 2) Check your best online resources. Enjoy!
LikeLike
Looks yummy.
LikeLike
Red,
It is .. but the key is finding farro at a reasonable price.
LikeLike
To me, if it tastes good, it is worth it.
LikeLike
All i can say is that it looks delicious and buon appetito!
LikeLike
Rachel,
These are tasty dishes, so if you like grains – give it a try!
LikeLike
Looks good!!!!
Thank you for the recipe, Frank!
🙂
LikeLike
Marina,
You are very welcome. Let me know if you try it.
LikeLike
Great suggestion. Have never had it. I wonder if I can find it here and how much it will cost. Maybe cheaper
LikeLike
TBM,
In London? Ha ha … I guessing more like where? 🙂 Couple of ideas – 1) Larger supermarkets, 2) Italian specialty stores, 3) online source b/c it may be cheaper
Also, read Cathy’s comment has she provides alternative names.
LikeLike
Not sure I’ve seen Italian specialty stores. Lots of Asian and Middle Eastern. Will pay closer attention.
LikeLike
Just found this list. http://www.timeout.com/london/restaurants/londons-best-italian-food-shops-1
LikeLike
Frank have I ever said You Rock! You do!
LikeLike
🙂
Warning – watch the cost – It’s high here, but Amazon price was a huge savings.
LikeLike
Check the big online resources … amazon UK … prices will vary widely!
I just stumbled across this one …
http://www.melburyandappleton.co.uk/italian-farro-perlato-pearled-farro—500g-2430-p.asp
LikeLike
Sounds yummy, Frank! Thanks for sharing. I still have a few cubes of homemade pesto sauce in the freezer and I think Whole Foods carries farro. Something new for the weekend 🙂
LikeLike
Lynn,
I think Whole Foods has farro, but we ended up with the bag from Amazon. If you try it, let me know what you think and the variations you did.
LikeLike
Your farro salad looks great!
Starting today I plan to live on it and Italian red wines until I lose 15 lbs.!!
LikeLike
Tim,
We enjoy it … and the linked recipe as well!
LikeLike
Looks delicious — is the texture of farro anything like barley? It looks fairly similar….
LikeLike
Twixt,
Although they look similar, to me, farro is a bit more chewy than barley.
LikeLike
This looks great, Frank. I see Farro is quite low in carbs, but I’m pretty sure I haven’t seen it in South Africa. I’ll have a look in the health shops. 🙂
LikeLike
Paradise,
See Cathy’s comment because she provides others names for it. Let me know if you see it as I’m curious.
LikeLike
You know yuo’ve gone and made me hungry right Frank? Lol. I must try out the Parsley pecan pesto as well 🙂
LikeLike
Kay,
Glad you enjoyed this post … and yes, that pesto was real good!
LikeLike
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).
LikeLike
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.
LikeLike
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?
LikeLike
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!
LikeLike
well, it takes coming over to Frank’s place to learn about Farro. interesting…thanks for the healthy food lesson. 🙂
LikeLike
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.
LikeLike
i bet you really enjoy having farro since it takes a bit more effort to get…that is great, Frank. 🙂
LikeLike
Sunshine,
Once we discovered it on Amazon at a reasonable price, problem solved!
LikeLike
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!)
LikeLike
Mouse,
Costco was where we first found it 🙂 …. and then, they no longer had it. 😦 Then again, that happens there. Good luck & don’t forget Amazon.
LikeLike
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.
LikeLike
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!
LikeLike
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! 🙂
LikeLike
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.
LikeLike
Pingback: Flashbacks: On Food and Recipes | A Frank Angle