Farro is grown in Italy in the beautiful regions of Tuscany and Abruzzo. It was once eaten in Ancient Rome and known as a poor man’s food, but farro’s versatility makes it fit for a king. Nutty, chewy, and grainy, farro’s tough husk packs in its vital nutrients and doesn’t get mushy like many other grains. Farro is high in protein and fiber and perfect for any seasonal dish.
Check out our brand new, super high quality Italian farro, and our entire collection of 13 whole grains and rices. What an easy, tasty, and healthy way to add delicious dimension to dinner. All of these super-healthy, super-tasty treats are available to buy online! Sweet.
Moroccan Farro with Kale, Pomegranate and Almonds
- 1 1/2 C Fairway Farro
- 3 C water
- 1/4 tsp allspice
- 1/4 tsp salt
- 4-5 Cups chopped Lacinato Kale ( one bunch)
- 6 cloves sliced garlic
- 1 T fine chopped ginger
- 1/3 C golden raisins
- 3 T Fairway olive oil
- 1/2 tsp salt
- apple cider vinegar
- 1 T Fairway honey
- 1/2 tsp Fairway cumin
- 1/2 tsp Fairway cinnamon
- 1/4 C chopped parsley
- 1/2 C sliced almonds
- 1/2 C fresh pomegranate seeds
- In a small pot bring farro, water, salt and allspice to a boil. Cover and turn heat down to low and simmer for 45 min’s or until farro is tender and water is mostly gone.
- Saute ginger and garlic on medium-low heat in 3 T Olive oil. When lightly browned add chopped kale. Cook slowly on low heat, stirring often for about 5 min. Add 1/3 C golden raisins. Let simmer on lowest setting until kale is tender, about 15min.
- Seed your pomegranate. Soak in warm water to remove seeds more easily.
- When farro is tender, pour into the sauté pan with the kale. Its ok if there is a little water still in the farro. Add the salt, spices, honey, vinegar and sliced almonds. Let flavors meld for a few minutes on low heat. Just before serving toss in the fresh parsley and pomegranate.
Vegetarian Italian Farro Soup
- 2 tablespoons Fairway extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 carrots, cut into 1/4″ thick rounds
- 2 parsnips, cut into 1/4″ thick rounds/chunks (or sub extra carrots)
- 1 cup dry Fairway farro, rinsed
- 4 cups broth/stock of choice
- 1 14.5-ounce can diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 2 dry bay leaves
- 1 bunch kale, torn into bite-sized pieces
- 2-4 cups water, optional, as needed
- 1 large can cannellini beans, drained & rinsed
- parmesan cheese, optional (omit for vegan)
- fresh basil, chopped, optional / garnish
- Heat oil in a large pot over medium heat. Add onions and garlic and cook until onions are translucent, stirring occasionally, about 5 minutes. Peel & cut carrots and parsnip and add to the cooking veggies.
- Add farro, and stir until coated in oil, about 1 minute.
- Add broth/stock, tomatoes, salt, basil, red pepper flakes, and bay leaves. Bring to a boil. Cover and reduce to simmer. Cook for 20 minutes.
- Add kale and water if needed. Recover and cook 10 minutes.
- Add beans and water if needed. Recover and cook 10 minutes.
- Check farro texture and soup flavor. Continue cooking, if needed, to get farro to your preferred texture. For soup flavor, taste-test and add salt and pepper, if needed, BUT head’s up – go low on the salt. We’re going to top the soup with fresh-grated parmesan, so you may not need as much salt if you’re going to add cheese (especially since parmesan is so salty).
- Serve and top with fresh-grated parmesan cheese and basil.
- Enjoy carefully – it’s hot!
Cider Spiced Butternut Squash and Farro Salad (Terri’s Farro Salad)
- 1 Butternut Squash (about ½ pounds), peel and dice into ½ pieces
- 1 cup apple cider
- 1 Tablespoon Fairway maple syrup
- 1 pound Fairway Italian Farro (cook according to directions on package)
- Arugula (4-5 oz package prewashed)
- 3 T. Fairway Olive oil
- 1 T. Apple Cider Vinegar
- ½ cup Pine Nuts or Pecans
- ¼ to ½ cup Feta or Goat Cheese
- 2-3 Tablespoons Dried Cranberries
- Prepare the farro and place on the side. In a medium skillet, heat one tablespoon olive oil. Add butternut squash and saute for a few minutes until coated and begins to brown. Add the apple cider, salt and pepper and place lid on pan for about 20 minutes. If apple cider begins to absorb, add a bit more. Cool squash.
- For the dressing: Pour the remaining cider in a bowl to make the dressing. Combine the cider with the maple syrup, apple cider vinegar and 2 tablespoons of olive oil, salt and pepper to taste. (Can make a day ahead)
- Mix the butternut squash and farro together (you can also add a tablespoon of fresh chopped rosemary if you would like). Mix in the dried cranberries. This recipe can be made a day ahead up to this point and this is delicious on its own.
- Finish the salad by layering the arugula on a platter and spread the farro and butternut squash mixture evenly over the top. Finish off with cheese and nuts sprinkled on top. Lightly drizzle dressing over.