What are the best recipes to make with farro?

It surprises me that you’re having trouble finding recipes, because farro is a pretty popular ingredient in Italy. I did some Googling and here are some non-salad options..

Farro soup
Farro with tiny meatballs and parmigiano crisp
Farro soup with kale
Savory farro pie (if this is anything like torta di riso, I would make this one in a heartbeat)
Farro with cuttlefish ink

If you’d like more, try this kind of search. :)

Farro and Roasted Butternut Squash sounds delicious.

Farro with Mushrooms, thyme and balsamic vinegar

Farro with Asparagus and Fava Beans

Well, I jumped here because I had never heard of farro, and wanted to know if it was tarro misspelled or I’d been missing out on an interesting food. Since it’s the latter, your farro salad with cranberries sounds divine, @occ. Would you be willing to share the recipe for that?

In return, here’s a recipe I googled for an Summer Farro Salad.

Thanks! I don’t have a recipe – I just made it up based on what I had in my kitchen…mixed together all the ingredients listed above, and then added a dressing made of olive oil and red wine vinegar, with some salt and pepper – really easy and pretty good! It was better the second day after the farro had absorbed the flavors so I’d recommend making it the day before you plan to serve it.

Aha. Mulligan Stew style. I can handle that. Thanks.

Farro and Broccoli Rabe Gratin

Farro and Red Bean Chili

Peanut, Farro and Mushroom Burgers

Farro with Cheese and Herbs

Minestrone Soup with Farro

Farro and Cauliflower Salad with Currants

Stuffed Peppers with Farro, Basmati Rice, Kalamata Olives and Sundried Tomatoes

This question had me hunting down farro. Three grocery stores, and 2 health food stores later, success!! The recipe on the package said to toss it with olive oil, balsamic vinegar and spices. I’ve been picking away at it in small batches, tossed with expensive olive oil and balsamic vinegar from Williams Sonoma. You know, the stuff you get for a gift, and don’t want to use because the olive oil was $21 and vinegar was $32. “Too good to eat,” as my mother would say.

This mushroom and farro soup just got posted on Smitten Kitchen and it made me think of this question. It looks and sounds quite tasty.