Farro Breakfast Porridge with Raspberries
Missy Robbins, the chef at Lilia in Brooklyn, mixes up her morning breakfast routine with farro porridge, which she tops with a superspeedy and delicious (not to mention healthy) sauce made with frozen raspberries and honey.
In this clever slow cooker dish, farro gets simmered with tomatoes and sausage until thick and hearty, then broiled with fresh mozzarella and Parmesan. A quick and simple topping of lemon and herbed panko gives it the perfect crunchy finish.
Farro with Vinegar-Glazed Sweet Potato and Apples
Roasting sweet potato and apples with a little sherry vinegar and tossing them with farro, dried cherries and roasted cashews makes for a hearty cold-weather dish.
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 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.
Toasted Farro and Scallions with Cauliflower and Egg
This dish is inspired by a Moroccan porridge called herbel, which chef Mourad Lahlou's mother and grandmother used to cook for him. It's traditionally made with barley, milk, butter and cinnamon, but Lahlou likes doing it his own way.
Black Bean Burgers
Most veggie burgers are a pale imitation of the all-beef original, but these robust patties—made with black beans and farro and topped with roasted red pepper spread—are moist and delicious.
Mixed Vegetable and Farro Soup
This thick vegan soup is made with a colorful mix of carrots, peas, leek and onion. Mario Batali also adds borlotti beans and farro, which make the soup hearty enough to be a main course.
Soft-Shell Crabs with Farro Salad
Cracked Emmer and Carrot Porridge
Dan Barber is a big proponent of using whole grains, which are healthier and more delicious than the processed kinds. One of the grains he’s most keen on is emmer wheat, also known as farro, which he uses in this savory, carrot-rich dish.
Cabbage-and-Kale Soup with Farro
"I love a really flavorful pot of greens," says Melissa Perello. For this kale-and-cabbage soup, she uses just a little bit of pancetta and a Parmesan-cheese rind to give the broth a rich flavor. "It's definitely the kind of dish that tastes even better the next day," she says.
Roast Squab Breast with Two-Grain Porridge
This elegant, wintry dish features roasted squab breast served atop luxuriously creamy bulgur-and-farro porridge.
Toasted Farro with Greens and Tahini
Kevin Gillespie roasts cooked farro (a type of wheat) in a skillet to give the grain a sweet, toasty flavor and a pleasant chewiness.
Farro with Butternut Squash and Pickled Chanterelles
This earthy, nutty-tasting farro salad with butternut squash is delicious as a wintery side for roasted chicken.
Farro Salad with Fennel and Arugula
Chef Art Smith loves to toss whole grains, like farro, into his green salads to make them more substantial. In addition to farro, try this salad with wheat berries, spelt or barley. Most farro is slightly pearled (the white starch shines through the brown hull), so it cooks quickly. If it's not, it may take longer to cook.
Cheesy Farro-and-Tomato Risotto
Rajat Parr came up with this vibrant risotto when trying to feed a bunch of hungry friends in his San Francisco apartment from a pantry that happened to contain tomatoes and farro.