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Me and my Farro

Inspired by a dish at Lark, a lovely Seattle restaurant, I bought some Emmer farro from my coop, dutifully soaked it overnight, cooked it up with vegetable stock, and made a beautiful dish by sauteing garlic and shallots in olive oil with red pepper flakes, adding in generous slices of fresh shiitake and oyster mushrooms, wilting in beet greens, and folding that into the farro goodness. Final garnish of plain yogurt. Tasty, really healthy, great mouth feel. Do other people have savory farro recipes that they love?

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  1. Don't have a recipe, bu a question. Does brand matter?

    Sounds delicious. Love the title ... tho now I can't get that song out of my my head.

    1. Farro is my current favorite substrate for just about anything. This week: asparagus and grated lemon peel, topped with parm. In the past: shredded roasted chicken, toasted nuts, craisins, and Gorgonzola; mushrooms braised in sherry, thyme, and caramelized onions; roasted winter squash, chopped apples, and bacon. It doesn't go gummy in the fridge and reheats well, so I sometimes make a pot and stash it in the fridge, then scoop out paddlefuls and spike with whatever I feel like eating and can find in the kitchen.

      1 Reply
      1. re: Erika L

        Yum to all of those -- consider me inspired!

      2. Pregerminated farro (soaked and just about to sprout) wet-ground adds a malty, creamy and refreshing aroma to bread dough.

        1. Farro makes a lovely crust for quiche and "nest" for small plated egg dishes.
          The last quiche I put together, I par-boiled the farro, allowed it to cool, added fresh thyme and nutmeg to the farro and pressed the entire mixture on the bottom and sides of the pie plate. Poured in my quiche batter and baked. Light crust, unique.

          3 Replies
          1. re: HillJ

            I am deeply in love with this grain at the moment and thank you for the inspirations - they are definitely on the rotation! And rworange, I have no idea about brand, it was kind of a challenge to find it at all....

            1. re: rcallner

              PCC (Seattle and environs) carries it in bulk from Blue Bird Farms, an organic grains grower in WA. For those not from WA, they also sell by mail order:

              1. re: rcallner

                I find farro at Whole Foods in the pasta aisle. Usually with the whole wheat pasta. Any italian deli with a pasta section usually carries it, at least in NJ. Whole Foods also sells it by the pound pre-made (nothing added) in the salad bar.

                rcallner, I would also add that farro makes an excellent sub for bread cubes in savory stuffing. I now prefer it over bread stuffing.

            2. I make something similar to what you made except kale instead of beet greens, goat cheese instead of yogurt, and add a squeeze of lemon. Sometimes toasted pistachios too. Another favorite is farro, cannellini beans, celery, carrots, prunes, parsley and strips of frizzled prosciutto. Agree with Erika L, you can make a big batch and reheat with various different things in it. It also freezes very well.