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.

Most Recent

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
Read More

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.
Read More

Farro Salad with Fried Cauliflower and Prosciutto

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).
Read More

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. Kevin's Tip: Roasting cooked farro makes it taste almost like popcorn.    More Delicious Ideas for Farro  
Read More

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
Read More