Farro Recipes

 

Breakfast
Coconut Farro Porridge with Mango Recipe

Coconut Farro Porridge with Mango

Ingredients:
2 (13.5-ounce) cans coconut milk
1 1/2 cups Farro
1 cup water
1/3 cup packed light brown sugar
Salt to taste
1/2 teaspoon coconut extract
2 medium mangoes, small dice

Ready In: 1 Hour 15 Minutes
Serving For: 4-6

 

Directions:

  • Combine coconut milk, Farro, water, brown sugar, and salt in a medium saucepan over medium heat and stir occasionally until simmering, about 10 minutes.
  • Reduce heat to low and cook, stirring occasionally, until Farro is cooked through and creamy and most of the coconut milk has been absorbed, about 1 hour. Stir in coconut extract and mango and serve.

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Sweet and Spicy Farro, with apples and cashews

Sweet and Spicy Farro, with Apples and Cashews

Ingredients:
1 cup Farro
2 teaspoons butter
2 medium apples
1/2 cup roasted, unsalted cashews
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
Pinch black pepper and pinch cayenne
1/2 teaspoon salt
1/4 teaspoon lemon juice

Serving For: 4

 

Directions:

  • Melt the butter over medium heat. Add the apples, cashews, spices, salt, and lemon juice, and raise heat to medium high. Cook, stirring occasionally, until the liquid evaporates and the apples soften and begin to brown, about 8 minutes. Add to the Farro.
  • If making in advance (as recommended), cool completely and store, covered, in the fridge. In the morning, dole out a portion and microwave with a healthy glug of milk. Sweeten with brown sugar and sprinkle with additional cinnamon, if desired.

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Soups
Farro Soup

Farro Soup

Ingredients:
6-8 ounces Farro, in whole grains
3/4 pound ripe plum tomatoes
2-3 ounces pancetta
Grated pecorino toscano cheese, or Parmigiano
2 cloves garlic
1 onion, finely sliced
A small bunch parsley
A few sprigs thyme
Olive oil Salt & pepper to taste
1 quart hot broth

 

Directions:

  • Mince the pancetta and sauté it in a couple of tbsp of olive oil, together with the thyme, finely sliced onion, and garlic cloves. When the mixture has browned, remove and discard the garlic, and stir in the chopped tomatoes, parsley and basil. Cook for a few minutes, then stir in the hot broth, and once the pot comes to a boil, the Farro.
  • Cook over a low flame for about 2 hours or until the Farro is done (taste a grain), stirring often, and checking the seasoning towards the end. Let the soup sit for an hour and serve it warm, with olive oil and grated cheese.

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Rustic Farro Soup with Sausage and Mushrooms

Rustic Farro Soup with Sausage and Mushrooms

Ingredients:
1/4 cup olive oil
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onions
2 tbsp finely chopped garlic
1/2 pound Italian sausage cut into small pieces
1/2 pound mushrooms, coarsely chopped
1 cup canned diced tomatoes
1 cup dry red wine
2 1/2 cups beef broth
2 1/2 cups mushroom broth
Crushed red pepper to taste
7 cups Farro
1/2 pound escarole, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 tbsp chopped thyme
Grated Parmesan cheese

Serving For: 4-6

 

Directions:

  • In a soup pot, heat oil over medium high heat, then add the carrots, celery, onions and garlic and cook until onions become translucent. Add sausage. When it starts to brown, add mushrooms and continue to cook, stirring occasionally. When mushrooms have released most of their liquid, add tomatoes, wine, broths, crushed red pepper and Farro. Cover and bring to a boil. Reduce heat and simmer until Farro is almost tender, about 45 to 60 minutes. (You can add more liquid if a thinner soup is desired.) Add escarole, salt and pepper. Simmer for approximately 3 minutes, then add thyme.
  • Serve soup hot, with a drizzle of olive oil and a bit of Parmesan cheese sprinkled over the top.

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Salads
Mediterranean Farro Salad

Mediterranean Farro Salad

Ingredients:
10 ounces Farro
1 1/2 teaspoons kosher salt
8 ounces green beans, 1 to 2-inch pieces
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips
3 ounces Parmesan, crumbled
1 small bunch chives, snipped
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 tbsp Dijon mustard
1 teaspoon freshly ground black pepper

 

Directions:

  • Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
  • Once the Farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the Farro salad. Toss to combine and serve.

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Farro Salad with Tomatoes and Herbs

Farro Salad with Tomatoes and Herbs

Ingredients:
4 cups water
10 ounces Farro
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion, chopped
1/4 cup snipped fresh chives
1/4 cup chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tbsp balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Salt to taste

 

Directions:

  • Add the tomatoes, onion, chives, and parsley to the Farro as directed on the package, and toss to combine.
  • In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
  • The salad can be refrigerated overnight. Bring to room temperature before serving.

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Side Dishes
Farro with Pistachios and Herbs

Farro with Pistachios and Herbs

Ingredients:
2 cups Farro
4 cups water
1 teaspoons kosher salt, divided
2 TBS extra-virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
4 ounces salted shelled pistachios
1/2 teaspoons freshly ground pepper, divided
1/2 cup chopped fresh parsley

 

Directions:

  • Cook Farro as directed on package. Add 3 cups of water for every cup of Farro. Bring to boil reduce and simmer for 15 minutes or until Farro reaches desired tenderness.
  • Heat 2 tbsp oil in a medium skillet over medium heat. Add onion and garlic and cook, stirring, until translucent, 4 to 6 minutes. Remove from the heat.
  • Combine pistachios, the remaining 1/2 teaspoon oil and 1/4 teaspoon pepper in a large bowl; toss to combine.
  • Add the cooked Farro to the bowl along with the onion mixture and parsley. Season with the remaining 1/4 teaspoon salt and pepper. Toss to combine.
  • Farro is a high-fiber whole grain that is an ancestor of modern wheat. Toast pistachios in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 4 to 6 minutes.

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Farro with Fava Beans

Farro with Fava Beans

Ingredients:
1 cup Farro
1 pound whole fava beans, shelled
2 cups low-sodium vegetable broth or water
2 tbsp olive oil
2 medium shallots, minced
2/3 cup dry white wine
Finely grated zest of 1 lemon
2 tbsp minced fresh tarragon leaves
3 tbsp minced fresh Italian parsley leaves
2 tbsp unsalted butter
12 ounces asparagus, trimmed and sliced 1/2 inch thick on the bias (about 3 cups)
Salt to taste

 

Directions:

  • Cook Farro as directed on package. Add 3 cups of water for every cup of Farro. Bring to boil reduce and simmer for 15 minutes or until Farro reaches desired tenderness.
  • Clean the pot used to boil the Farro and refill with water, salt heavily, and bring to a boil over high heat. Add asparagus and cook until just tender, about 3 minutes. Remove asparagus from water and place in a single layer on a large plate or baking sheet to cool. Return water to a boil and add shelled fava beans; cook until tender but not soft, about 1 minute. Drain beans and rinse under cold water until cool enough to touch. Remove the thin, pale green skin that covers each bean and discard. Place skinned beans on the plate or baking sheet with the asparagus.
  • Heat vegetable broth in a small saucepan over medium-high heat until it comes to a simmer, then reduce heat to low so it is at a bare simmer while you prepare the risotto.
  • Heat olive oil in a medium saucepan over medium-high heat. When it simmers, add shallots and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are softened but not browned, about 2 minutes. Add cooked Farro and stir to coat grains in oil; cook Farro until outer coating of grains is glossy and a toasty aroma rises from the pot, about 3 minutes. Add wine and stir until it has evaporated.
  • Add a ladleful of warm broth and cook, stirring frequently, until Farro has almost completely absorbed it, about 2 minutes. Add another ladleful of broth and stir until almost all of it has been absorbed. (Do not let the pan get dry—there should be a constant veil of stock over the Farro at all times.) Continue adding ladlefuls of broth, stirring frequently and tasting regularly, until Farro is tender but firm to the bite. The indentation in the Farro grain will open and puff when completely cooked, about 15 to 20 minutes.
  • Remove the saucepan from heat and gently fold in asparagus, fava beans, lemon zest, tarragon, parsley, and butter. Taste and, if necessary, season with more salt and pepper.

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Dinners
Farro Risotto with Asparagus

Farro Risotto with Asparagus

Ingredients:
1 cup Farro
12 ounces asparagus
1 pound whole fava beans
2 cups low-sodium vegetable broth
2 tbsp olive oil
2 medium shallots, minced
2/3 cup dry white wine
Finely grated zest of 1 lemon
2 tbsp minced fresh tarragon leaves
3 tbsp minced fresh Italian parsley leaves
2 tbsp unsalted butter
Salt to taste

Ready In: 2 Hours
Serving For: 4

 

Directions:

  • Cook Farro as directed on package. Clean the pot used to boil the Farro and refill with water, salt heavily, and bring to a boil over high heat. Add asparagus and cook until just tender, about 3 minutes. Remove asparagus from water and place in a single layer on a large plate or baking sheet to cool. Return water to a boil and add shelled fava beans; cook until tender but not soft, about 1 minute. Drain beans and rinse under cold water until cool enough to touch. Remove the thin, pale green skin that covers each bean and discard. Place skinned beans on the plate or baking sheet with the asparagus.
  • Heat vegetable broth in a small saucepan over medium-high heat until it comes to a simmer, then reduce heat to low so it is at a bare simmer while you prepare the risotto.
  • Heat olive oil in a medium saucepan over medium-high heat. When it simmers, add shallots and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are softened but not browned, about 2 minutes. Add cooked Farro and stir to coat grains in oil; cook Farro until outer coating of grains is glossy and a toasty aroma rises from the pot, about 3 minutes. Add wine and stir until it has evaporated.
  • Add a ladleful of warm broth and cook, stirring frequently, until Farro has almost completely absorbed it, about 2 minutes. Add another ladleful of broth and stir until almost all of it has been absorbed. (Do not let the pan get dry—there should be a constant veil of stock over the Farro at all times.) Continue adding ladlefuls of broth, stirring frequently and tasting regularly, until Farro is tender but firm to the bite. The indentation in the Farro grain will open and puff when completely cooked, about 15 to 20 minutes.
  • Remove the saucepan from heat and gently fold in asparagus, fava beans, lemon zest, tarragon, parsley, and butter. Taste and, if necessary, season with more salt and pepper.

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