farro recipes

Butternut Squash, Kale and Farro Salad

pre-cut peeled and cut (1/2-inch chunks) fresh butternut squash

red onion, sliced

(60 milliliters) extra-virgin olive oil, divided, plus more for drizzling

salt and black pepper

golden raisins

white wine vinegar

mustard

cayenne

rotisserie chicken breast

smoked Gouda, very finely diced

walnut halves,

baby kale

Katie Lee makes Farro & Butternut Squash Salad, as seen on Food Network's The Kitchen

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.

Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside.

To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.

Farro Salad with Tomatoes and Herbs

water

farro (about 1 1/2 cups)

tomatoes,

sweet onion (recommended: Walla Walla) chopped

chives

parsley leaves

garlic clove, minced

balsamic vinegar

black pepper

olive oil

Chef Name: Giada De Laurentiis

Full Recipe Name: Farro Salad with Tomatoes and Herbs

Talent Recipe: Giada De Laurentiis’ Farro Salad with Tomatoes and Herbs, as seen on Food Network’s Everyday Italian

FNK Recipe: 

Project: Foodnetwork.com, CINCO/SUMMER/FATHERSDAY

Show Name: Everyday Italian

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Add the tomatoes, onion, chives, and parsley to the farro, 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.

Yes, this is the same recipe that's on the back of the Nature's Earthly Choice bag, but I'll bet a lot of people have either passed this by in the grocery store or may not be able to get it locally (you can get farro online) so at least this wonderfully healthy grain has been introduced to a wider audience. I add fresh dill in addition to the parsley, diced celery for crunch and when it's cool I add a cup of crumbled feta cheese (because everything's betta with feta). I have to hide leftovers. Ditch the oily or mayo laden pasta salads for this one &amp; you'll be asked to bring this all the time!

Terrific. I made a few modifications. I put in quartered cherry tomatoes, not peeled or seeded. I added lemon juice (from half a lemon). I also soaked the sweet onion in cold water for five minutes before adding. Finally, I added French lentils, 1 cup cooked on the stovetop at the same time I cooked the farro. Great flavors, and doing it this way a high-protein power lunch.

Which came first? Giada's recipe or the EXACT SAME recipe on Nature's Earthly Choice farro package? Hmmm. Regardless, this was delicious. I used Roma tomatoes and fresh parsley and chives from my garden. I served it with roasted chicken. Yum! I'll be making this one again.

A great summer BBQ salad! I add extra parsley to give it more color. Thinking of switching to half red onion instead of sweet for extra pop. 

Delicious salad! I'm not a fan of raw onions so I substituted them with cucumbers for some crunch.  I really like farro and this will remain one of my go-to recipes.

Recipe is good but is word for word from the bag of Nature's Earthly Choice Italian Pearled Farro!

My family loves farro, I cook mine in a chicken bullion for more flavor. This salad recipe is a keeper,simply delish!



Amazing salad. I added some feta cheese and cucumbers and it is just delicious. Thanks Giada. 

Perfect summer side dish! Dressing is perfect, no adjustments there, but I did add cucumbers and cilantro and fresh lime juice, served with shredded cotijo cheese- Light, refreshing! 

Made it first time and my wife loved it immediately. Making it again for sure. Great recipe and could be adjusted with other ingredients.

https://www.foodnetwork.com/videos/farro-salad-with-tomatoes-0236040

Giada makes a balsamic-flavored salad of farro, tomatoes, onion and herbs.

Farro Salad with Tomatoes

Herbed Farro Pilaf

canola oil

linguine

farro

shallot, finely chopped

stock

salt

parsley

thyme

In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender. 

Top with the parsley and thyme, fluff with a fork and serve.

This is so good! You can switch up the herbs too. I’ve made it with oregano, which was delicious but my favorite is rosemary. Healthy and awesome!

Yum!  Will add more greens/veg next time.

This is delicious. I served it with pork chops with ginger cherry sauce and it was a lovely change to jasmine rice. To prepare, I used olive oil instead of canola oil. I also used 1/4 cup of orzo to the 3/4 cup of Farro and for herbs, I used Italian parsley and fresh lemon thyme.  The recipe greatly understated the amount of liquid required. I used roughly 3/4 cup in additional liquid to get the Farro to a state that was fully cooked.  The brand that I used was Bob’s Red Mill Organic Farro. The package recommends soaking the Farro overnight. So, I put it in water in the fridge first thing in the morning and let it soak for about 12 hours. Then, I drained, rinsed, and used in the recipe. Still took approximately 35 minutes to cook; soaking did not reduce the amount of cooking time or the amount of liquid to make it turn out right. Will definitely make it again.

This was delicious and easy. Would have been able to add an entire extra cup of liquid at the beginning. This is more of a side dish than a main dish. Nutty but with great flavor, like a rice pilaf, but much healthier.

We had never had Farro before and this was the perfect intro recipe! Farro is much richer, more satisfying than rice.  I used Barrillo's Whole Grain angel hair pasta. I can see how you can change up the taste each time by using different fresh herbs.  Deliciously wholesome comfort food!  My husband kept saying 'hmmm' with each mouthful~

Delicious, hearty and easy. I found that even with the heat turned down very low, my water cooked away quickly, so I added a bit more (twice and it was fine. Check well before the end of the cooking time to watch your water level. I served this with salmon and asparagus. My husband, the toddler and I all gave it the thumbs-up!

Farro Salad with Citrus Vinaigrette

farro,

water, or stock

orange zest

orange orange

shallot

Dijon mustard

white balsamic vinegar

micro salad greens,

Marcona almonds

prunes, chopped

dried cherries, chopped

cup1/4-inch diced red onions

tart apple or firm pear

In a large, heavy saucepan over medium-high heat, add the farro, 2 teaspoons salt, and water (or stock, if using). Bring to a simmer, cover and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking, you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool. 

While the grains are simmering make the dressing. Whisk together the orange zest and juice, shallots, white balsamic vinegar, and olive oil. Add salt and pepper, to taste, and set aside. 

Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and transfer to a large serving bowl. In the same large bowl, combine the salad greens with the almonds, prunes, cherries, and onions and gently toss with 3 tablespoons remaining dressing, adding more dressing as needed. Plate the greens mixture on top of the faro and serve.

The ingredient list says dijon mustard, but the directions say parmesan. Food network could you fix this?

Thus was a really  tasty introduction to farro however, even with the greens, this salad was too salty for my palate.  Consider reducing salt by half (especially if you choose to include a salty cheese like Parmesan.   I'll make this again.

This salad was great. I made it for my students at school, it was light, refreshing and healthy.  They loved it!  Good job Guy! Thanks.

Excellent side dish (made it tonight with grilled fish and grilled veggies, or even as a light summer main course. I used both orange and lemon zest &amp; juice (1/2 &amp; 1/2 as I also like a little more tang versus sweetness, and substituted a combo of Jerusalem couscous (toasted first &amp; pearl barley as I couldn't find faro. Otherwise followed the recipe pretty closely (dijon, not parmesan, although didn't measure anything (as usual and it still came out great. Will definitely make it again.

This salad is addictive!  Just love it.  I changed it up quite a bit because I didn't want to run out to the store.  My version still captured the sweet/sour/salty/crunchy combo that I cannot resist.  Here are my suggestions:  I used lemons instead of oranges (no oranges in frig...also I prefer the tang of lemons, no garlic (hate garlic breath, white wine vinegar (I prefer this to balsemic, added red pepper (for some extra vitamin C and crunch, and I used toasted slivered almonds instead of Marcona (a little healthier and available in my frig.  Next time I am going to try it with a different grain, blueberries, and a few more vegies.  Thanks for the recipe!!

Made this this weekend for two sets of company, everyone loved it and I am eating the leftovers! I didn't use the prunes, doubled up on the cherries and used regular balsamic instead of white, cause that is what I had. So good! And healthy!

Great recipe! I added a little parm just for fun, I do think it was a typo in the directions, but what isn't good with parm?! Definitely use the marcona almonds they are AMAZING!! I only cooked my farro for about 25 minutes, very much kept an eye on it, also used veggie broth to cook it in, I would omit the salt next time, as together they got too salty.

 <br />sbrent_1_11430666 <br />Are you serious!!! Do you watch the same show that he is the star of? His hands are well manicured. Oh and by the way most cooks that cook for themselves do not use gloves! That's right you do! THIS WAS THE BEST SHOW HE HAS EVER HAD.  I am making everthing from this episode for NEW YEAR'S

Lighten up UT. Did you eat the food he cooked?<br />You cook your own food like I do, and I am VERY careful.<br />But this is a show.... not making your meal......

Giada's "House" Soup

extra-virgin olive oil,

leek,

carrots, 1 finely chopped, 1 sliced

fennel bulb,

Kosher salt

red pepper flakes

dried small white beans,

tomatoes

chicken stock (homemade

parmesan cheese rind

turkey

parmesan cheese and fresh lemon juice,

Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.

Add the white beans and farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.

Add the kielbasa, kale and sliced carrot. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.

I've been making this soup ever since it was featured in the magazine, maybe seven years ago? Amazing, it never disappoints, the flavors are complex and blend together perfectly. I love this soup.

Molte bene!! Try it with the squeeze of lemon simply added a little extra to the soup! 

This was soooo good!  My entire family loved it and were wanting more!

Made it into a vegan soup! So no sausage no cheese! Used vegetable stock had all the other ingredients to make this soup! Others stated that it had to much water/liquid! It’s needed for the farro and beans! Smells delicious and tasted great! I’m sure if others in my household weren’t vegan the parmesan rind would have put the taste over the top! 

This recipe is wonderful for a chilly winter weekend.  It’s ver hearty and delicious.  I served it with herb focaccia, and it was a huge hit - no leftovers (which is unusual for soup in my house).

I just made this and love it! The only changes I made was I used 4 boxes of chicken stock, the whole fennel bulb and at the end added some fennel pollen! This reminds me of Portuguese soup except they use chourico. Cooking time was spot on for the beans also. Not sure why some had issues with it cooking longer?

This was EVERYTHING I WANTED IT TO BE!  Soooo wonderfully flavorful.  I had to make a couple substitutions because my grocery store failed me — sweet onion instead of leeks, Swiss chard instead of Tuscan kale — but it was still utterly scrumptious!

This versatile farro salad features tart cherries, arugula, apples, and feta cheese; it works as a side dish or a main dish grain bowl.

Farro Salad with Tart Cherries

dry pearled farro

Oregon Fruit tart cherries

maple syrup

tart apple

baby arugula

feta cheese

pepper

In a saucepan over high heat, bring 9 cups of water to a boil. Add the farro, stir once, and continue to boil uncovered for about 20 minutes, bubbling rapidly. Taste a grain of farro; if the grain is plump and tender, remove the pan from the heat and pour it into a strainer. (If not, continue to cook and taste until tender.) Rinse with lukewarm water to cool slightly and shake it dry. Brands of farro can vary, so adjust the cook time as necessary. Or, if you have an Instant Pot, go to Instant Pot Farro.

For the vinaigrette, drain the cherries. Finely chop 2 tablespoons of the cherries, then reserve the remainder for the salad. Combine chopped cherries, vinegar, maple syrup, and mustard in a small bowl. Drizzle in oil, whisking constantly, until incorporated.

With the remaining cherries, roughly break some of them in half, or slice them in half. Thinly slice the shallot into rings. Chop the apple into very small bite-sized pieces. When farro is done, mix it with 1 teaspoon kosher salt. Then in a large bowl, combine the farro, cherries, shallot, apple, arugula, feta crumbles, and cherry vinaigrette. Top with fresh ground pepper. Taste and adjust flavors as desired. (When serving leftovers, drizzle a bit of olive oil over the salad if you find it to be dry.)

This soup is a great way to serve whole grains to kids. Farro is high in fiber and protein.

Greek Lemon Chicken Soup

carrots, chopped

onion, chopped

salt and pepper

chicken broth

lemon lemons

chicken

eggs

feta cheese (about 2 ounces)

dill,

pitas, halved

Preheat the oven to 350 degrees F. Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken.

Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt.

Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.

This was a tasty soup and very lemony. I noticed when juicing that my lemons were extremely juicy, so maybe in most cases, the finished soup wouldn't be quite as strong as mine was. Still, we enjoyed it. And the pita with feta &amp; dill was a nice addition. Can't say this was a super exciting soup, but I'll probably make it again when we don't want the same ol' chicken soup. I may do as another reviewer suggested and add a little ginger and turmeric.

My family with kids usually hates soup! I made this in spite of that, because I love soup and wanted to try something new. This got all eaten up by the whole family! The farrow was a nice touch to fill the belly. At the end I added a bit of ground ginger and turmeric for added inflammatory effect, took out the rinds before serving. I think leaving the zest in for too long will result in a bitter flavor. I also subbed one lemon for meyer lemons, which took from the acidic lemon taste and added a bit of sweetness. The right amount of salt balanced these flavors, so careful with that. I didn't add pepper until the very end so it wouldn't pull too much spice from that. 

Delicious! Fresh and clean tasting! I used soba/ramen noodles instead of farro because I was craving and it worked great. They don’t cook long but I basically followed the recipe exactly just cutting down cook time once broth/water were added.

I loved it, hubby hated it.  He says “too bitter with all that lemon.”  

Unusual and wonderfully satisfying, I just added more ground pepper

What a bright, tasty dish! I wanted something to whip up when everyone was feeling a little under the weather without running to the store and not the same old chicken noodle remedy. So flavorful and crowd pleasing for my picky littler ones. 

Amazing soup, I think the best I’ve ever made at home. The herbs and lemon are so bright and the egg brings a perfect thickness to the base.

A healthy farro recipe! This salad includes tender baby kale, nutritious farro, sweet grapes, salty feta and a tangy white wine vinaigrette. It's a unique salad that's adds something new and exciting to the menu!

Farro and Kale Salad with Grapes Feta and White Wine Vinaigrette

+ 2 Tbsp olive oil

Tbsp white wine vinegar

Tbsp honey

tsp dijon mustard

Tbsp shallot

Salt

red grapes, (halved (about 2 cups if small or 3 if large))

feta, (crumbled)

walnuts, (chopped and toasted)

For the dressing - In a jar combine olive oil, white wine vinegar, honey, mustard, shallot and season with salt to taste (about a heaping 1/4 tsp).&nbsp;

Cover with lid and shake to blend. Chill until ready to serve.

For the salad - Add kale, cooked farro, grapes, feta and walnuts to a salad bowl. Pour over dressing and toss to evenly coat. Serve immediately.

Farro, Roasted Beet and Goat Cheese Salad

baby red beets

garlic,

pistachios

unsalted butter

Italian pearled farro,

red wine vinegar

goat cheese, crumbled.

Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.

Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.

Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.

While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.

With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.

Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.

Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.

We really enjoyed this salad. Will be making again.

Bit fussy but worth the effort! Great flavor and love the incorporation of the greens.  Will certainly make again (and use the roasting method with other beet recipes)

Just made it for the second time in two weeks! Everyone loved it!!

Absolutely delicious. I added some chopped cucumber too!

Amazing!  Great textures, easy and fabulous mix of flavors!  Thank you Valerie. 

Delicious! Even my husband loved it! I will definitely be making this again!

https://www.foodnetwork.com/videos/farro-and-roasted-beet-salad-0262393

Valerie uses beet greens and goat cheese in her protein-rich salad.

Farro and Roasted Beet Salad

This one-pot chicken and farro dish is packed with Mediterranean flavors, marrying briny olives, tangy feta and sweet sun-dried tomatoes.

One-Pot Mediterranean Chicken and Farro

chicken thighs (6 to 8 thighs)

red onion, chopped (1 cup)

garlic, thinly

teaspoon crushed red pepper flakes

pearled farro

wine

cups low-sodium chicken stock

3/4 cup (oil-packed) sun-dried tomatoes, drained and sliced (4 ounces)

kalamata olives, halved lengthwise (3 ounces)

lemon, zested and halved

cup crumbled feta (1 1/2 ounces)

cup roughly chopped dill

Heat a large braiser or large Dutch oven over high heat and add the olive oil. Pat the chicken thighs dry and season with salt and pepper on both sides. When the oil is hot, add the chicken thighs, skin-side down, and cook, undisturbed, until golden brown, 6 to 8 minutes. Flip the chicken, cook for 2 more minutes and remove to a plate. (The chicken will not be cooked through at this point.) Pour off the excess fat from the braiser, leaving behind 2 tablespoons of it.  

Top 20 farro recipes recipes from across the web

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Top 20 farro recipes recipes from across the web

The most viewed farro recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut Squash, Kale and Farro Sa...

Farro Salad with Tomatoes and Herbs

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Giada's "House" Soup

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The most viewed farro recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine