Farro

"The first time I tasted farro, it changed my life," says chef Melissa Kelly about this ancient grain that's rich in fiber, complex carbohydrates and magnesium. With its pleasant chewiness and nutty flavor, farro goes well in salads, soups and more. It can also be ground down into a flour to make breads and pastas that have an extra dose of whole grains. Use Food & Wine's guide to find meal ideas for every season and occasion.

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5 Ways to Eat More Farro
Move over, quinoa.
Farro Tabbouleh with Burst Tomatoes
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 
17 Hearty Farro Dishes to Try
Farro is a nutty, chewy whole-grain wheat that can be used in everything from burgers to stews, showing off its versatility and ability to work as either a delicious main dish or a perfectly complementary side. Start your day with a farro breakfast porridge, make it into a creamy risotto, or fry it up for a crunchy salad topper. Here are 17 of our best farro recipes to make throughout the year.
Toasted Farro with Greens and Tahini
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Kevin Gillespie roasts cooked farro (a type of wheat) in a skillet to give the grain a sweet, toasty flavor and a pleasant chewiness.Kevin's Tip: Roasting cooked farro makes it taste almost like popcorn. More Delicious Ideas for Farro
Sunchoke-Kale Hash with Farro
5513
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 Salad with Fried Cauliflower and Prosciutto
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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).
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Farro and Green Olive Salad with Walnuts and Raisins
5580
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.
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