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occ's avatar

What are the best recipes to make with farro?

Asked by occ (4051points) January 1st, 2011

farro is a grain that tastes a little bit like barley. I have a bunch of it and recently made a cold salad with cooked farro, cranberries, tomatoes, roasted mushrooms, and thyme, with a sherry vinaigrette dressing. I’m wondering what other recipe ideas would be good with farro. I was surprised that I didn’t find many recipes for farro dishes on my favorite recipe websites like Epicurious. I’m vegetarian so am interested in vegetarian recipes (not vegan, so cheese is fine…I would have added feta to my makeshift farro salad if I had it in the house).

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8 Answers

MissAnthrope's avatar

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. :)

ETpro's avatar

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.

occ's avatar

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.

ETpro's avatar

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

BarnacleBill's avatar

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.

MissAnthrope's avatar

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.

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