Farro

Move over, quinoa.

F&W’s Gail Simmons, of Top Chef fame, chars cut limes on the grill to make the smoky dressing for her variation on classic tabbouleh. Slideshow: More Farro Salad Recipes

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.

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.

Serving as a great alternative to rice, these power grains--farro, couscous and quinoa--can be used in crispy sliders, warming soups and fresh salads.

Cooks in Italy fry cauliflower to bring out its nuttiness. Here, Ethan Stowell deep-fries it for a salad with salty prosciutto and nubby farro (a variety of whole-grain wheat).