Category Archives: Farro

Farro Salad with Cherry Tomato, Onion, and Almonds

When summer hits and cookouts abound, I’m always looking for something new to take to the party. My current favorite is farro ANYTHING, and so when I saw this recipe, I just knew it would be perfect!

I brought it to a friend’s cookout a few weeks ago, and everyone loved it! It will definitely be on my “to-bring” list from now on! Enjoy!

Farro Salad with Cherry Tomato, Onion, and Almonds
From Cooking Light, July 2014
Serves 4

9 ounces uncooked pearled farro
1 1/2 cups sliced, halved cucumber (half moon)
1 1/2 cups quartered cherry tomatoes
1/2 cup vertically sliced red onion
1/2 cup chopped fresh flat-leaf parsley
1/4 cup Multipurpose Vinaigrette
1 tablespoon mascarpone cheese
1/4 cup lightly salted, smoked almonds, chopped

1. Cook farro according to package directions, omitting salt; drain in a colander.

2. Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.

3. Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds. Serve warm or at room temperature.

Nutritional info:
Calories: 384.0
Total Fat: 13.6 g
Saturated Fat: 1.9 g
Polyunsaturated Fat: 1.1 g
Monounsaturated Fat: 5.1 g
Cholesterol: 5.0 mg
Sodium: 97.8 mg
Potassium: 292.3 mg
Total Carbohydrate: 53.0 g
Dietary Fiber: 10.6 g
Sugars: 0.9 g
Protein: 10.9 g


Porcini Farro Risotto

I love farro, and I love using it in risotto recipes – it’s my go-to now, rather than using rice. I found this recipe recently, and since we wanted to have a vegetarian meal, this was just the thing. The result? It was fantastic! We will definitely be making this again!

Porcini farro risotto - done1

Porcini Farro Risotto
Adapted from Food & Wine, Nov 2009
Serves 4

1 ounce dried porcini mushrooms
2 1/2 cups boiling water
3 cups low sodium chicken stock (or vegetable broth, for a vegetarian version)
Salt and freshly ground pepper
4 tsp extra-virgin olive oil
1 small shallot, minced
1 garlic clove, minced
1 cup farro (about 7 ounces)
1/4 cup dry white wine
1 small bay leaf
1 tablespoon whipped cream cheese
1 oz cup freshly grated Parmigiano-Reggiano cheese
1 pound fresh porcini or cremini mushrooms, thinly sliced
1 thyme sprig

1. In a heatproof bowl, soak the dried porcini in the boiling water until softened, 10 minutes. Drain, reserving 1 cup of the soaking liquid; rinse the mushrooms to remove any grit. Finely chop the porcini and reserve in a small bowl. Pour the reserved soaking liquid into a medium saucepan, stopping before you reach the sediment at the bottom (if there is any). Stir in the chicken stock and season with salt and pepper. Warm the stock over low heat.

2. In a large saucepan, heat 2 teaspoons of the oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until softened, 2 minutes. Add the farro and reconstituted porcini and stir to coat. Add the wine and bay leaf and cook until the wine has evaporated. Add about one-fourth of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until the farro is al dente and suspended in a creamy sauce, about 20 minutes. Discard the bay leaf. Stir in the whipped cream cheese and parmigiano-reggiano; season with salt and pepper and keep warm.
Porcini farro risotto - cooking

3. While risotto is cooking, in a skillet, heat the remaining 2 teaspoons of oil. Add the fresh porcini (or cremini) and thyme and cook over high heat, stirring, until softened and golden, 8 minutes. Discard the thyme.
Porcini farro risotto - mushrooms

4. Season the porcini with salt and pepper, spoon over the risotto and serve.

Nutritional info:
Calories: 331.1
Total Fat: 8.7 g
Cholesterol: 7.5 mg
Sodium: 254.7 mg
Total Carbs: 42.7 g
Dietary Fiber: 6.3 g
Protein: 17.2 g

Chicken & Farro Risotto

This was another item on my marathon weekend cooking agenda. It is an old favorite that has evolved over time – and it is still as tasty as ever!

I originally found this recipe many years ago in Cooking Light. I made it as directed many times, then I started replacing the barley with farro. Now – don’t get me wrong – barley is tasty. But over the years, I have started using farro in risotto recipes, and I think they come out a bit creamier – a little bit closer to a rice-based risotto. But, feel free to use the barley if you’d like – it will still be delicious!

Chicken and farro risotto - done closeup 2

Chicken & Farro Risotto
Adapted From Cooking Light, Jan 1996 (Originally Barley Risotto with Julienne Chicken and Parmesan)
Serves 9

1 tablespoon olive oil
3/4 cup diced carrot
1 thyme sprig
3/4 cup diced celery
3/4 cup thinly sliced leek
1/2 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
6 (4-ounce) skinless, boneless chicken breasts, cut into cubes
1 3/4 cups uncooked pearled farro (about 12 ounces) (or sub pearled barley)
6 cups fat-free chicken broth
1/3 cup chopped fresh flat-leaf parsley
1/4 cup (1 ounce) grated fresh Parmesan cheese

Heat oil in a Dutch oven over medium-high heat. Add carrot and thyme; sauté 1 minute. Add celery, leek, and onion; sauté 1 minute. Add salt, pepper, and chicken; sauté 5 minutes. Add barley; sauté 1 minute.

Add broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat; discard thyme sprig. Stir in parsley and cheese.

Nutritional information (using farro):
Calories: 267.4
Total Fat: 4.1 g
Cholesterol 45.2 mg
Sodium 309.4 mg
Total Carbohydrate: 29.1 g
Dietary Fiber 3.2 g
Protein 25.9 g

Nutritional information (using barley):
Calories 264.7
Total Fat 3.3 g
Cholesterol 45.2 mg
Sodium 301.6 mg
Total Carbohydrate 33.3 g
Dietary Fiber 6.3 g
Protein 23.7 g

Bacon, Tomato, & Farro Salad

Mmmmm… bacon! In order to indulge our bacon-loving selves, I decided to try a side dish that not only highlighted some tasty summer flavors but also had a bit of bacon. I found this recipe in Eating Well, and it looked like a winner. We had it alongside the Zucchini-wrapped Fish Filets as another side. The verdict? It was really tasty, and it might make an appearance or two at some parties throughout the rest of the summer!
Bacon, tomato,& farro salad - done

Bacon, Tomato, & Farro Salad
From Eating Well, May/June 2013
Serves 6

1 cup farro (see Tip) or quick-• cooking barley
2 slices center-cut bacon
1 medium shallot, chopped
2 tablespoons white-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pint cherry tomatoes, quartered (I used regular tomatoes, diced)
1/4 cup chopped fresh basil
Bacon, tomato, & farro salad - ingredients

1. Place farro (or barley) in a medium saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat and simmer until tender, 15 to 20 minutes for farro (about 10 minutes for barley). Drain and transfer to a large bowl.

2. Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Drain on a paper towel-lined plate; leave the fat in the pan. Add shallot to the pan and cook, stirring, for 1 minute. Stir in vinegar, salt and pepper. Remove from heat.

3. Crumble or chop the bacon. Add to the bowl along with tomatoes, basil and the warm vinaigrette; gently stir to combine. Serve warm or at room temperature.

Nutritional info:
Calories: 134
Fat: 2g
Cholesterol: 2mg
Carbohydrates: 26g
Protein: 5g
Fiber: 3g
Sodium: 149mg
Potassium: 147mg

Summer Farro Salad

It’s summer, and fresh tomatoes & basil are growing like crazy in my garden. I need a side dish, and I want to use a whole grain… I search through my recipe files, and I find a fantastic-sounding recipe for farro (one of my favorite grains)! So, I decided to give it a try, although I severely cut back the oil in the original recipe, and did some extra chopping of the red onions so they wouldn’t be quite as strong. The verdict? It was a hit – and it might make appearances at cookouts all summer long! Here is what I did:
Summer Farro salad (2)

Summer Farro Salad
Adapted from Food & Wine, Sept 2009
Serves 8

8 tsp extra-virgin olive oil, divided
1 small yellow onion, quartered
1 small carrot, halved
1 celery rib, halved
12 ounces farro (1 3/4 cups)
5 cups water
Kosher salt
3 tablespoons red wine vinegar
Freshly ground pepper
1/2 small red onion, thinly sliced, half of this amount minced finely
1 small cucumber, halved lengthwise and thinly sliced crosswise
1 pint grape tomatoes, halved (about 12 oz)
1/4 cup chopped fresh basil

1. In a large saucepan, heat 2 teaspoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.

2. In a large bowl, whisk the remaining olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.

Nutritional info:
Calories: 204.1
Total Fat: 5.6 g
Cholesterol: 0.0 mg
Sodium: 48.2 mg
Total Carbs: 31.6 g
Dietary Fiber: 3.4 g
Protein: 6.7 g