These farro recipes incorporate the nutty, rich grain in everything from burgers to soups, showing off its versatility and ability to work as either a delicious main dish or a perfectly complimentary side.
Sunchoke-Kale Hash with Farro
Comfort food is rarely healthy, or vegetarian. This soul-satisfying winter hash is both. The recipe from F&W Best New Chefs 2009 Jon Shook and Vinny Dotolo, of Animal and Son of a Gun in Los Angeles, combines crispy sunchokes, silky oyster mushrooms, tender kale and chewy farro. It’s wonderful served with grilled steak or on its own as a meatless main course. Slideshow: Vegetarian Main Courses
Farro and Green Olive Salad with Walnuts and Raisins
This salad has so many olives that there's a piece in every single bite.In 2018, Food & Wine named this recipe one of our 40 best: When food bloggers hit the scene, a whole new slew of talent became part of the pages of F&W. Among the first of those was Heidi Swanson, who started writing her wonderful vegetarian food blog, 101 Cookbooks, in 2003. Swanson was also at the forefront of the wholegrain craze, and her incredible farro and green olive salad was featured in our “Salad of the Month” column. The secret is in the balance: Each bite holds a bit of chewy farro, toasty walnut, fresh scallion, and briny green olive. Swanson’s dressing is a little sweet and a little spicy, and, put together, it’s an explosion of flavor and texture that’s unbeatable.