Farro is a rustic ancient grain from the Tuscany and Umbria regions of Italy. The grain arrived in Rome about 44 BCE and has been cooked the same way since—which is why it’s considered an “ancient ...

You can top the farro with anything you’d like. Try other proteins such as beans or meat, leafy vegetables such as arugula, crunchy vegetables like fennel or carrots, herbs such as cilantro and a ...

Farro is nothing new. In fact, it’s one of the so-called “ancient grains” and has been around for about 10,000 years. Some other grains that fit into this category are amaranth, millet and sorghum.

Weeks ago, as the lockdown loomed, many worried shoppers filled their grocery carts with grains. Valued for their storage longevity and culinary versatility, folks preparing for a quarantine lined ...

Pleasantly chewy farro, seasoned with a smoked tomato vinaigrette while warm, creates a great canvas for piling on vegetables and proteins for a grain bowl. Farro adds chew and depth to hearty kale, ...

1. Set the oven at 375 degrees. Have on hand 2 large rimmed baking sheets. Line 1 sheet with parchment paper. 2. Tip the farro into a strainer and rinse it well under a cold tap. Shake the strainer to ...

For a meatless Monday meal, I often turn coarsely chopped greens (such as spinach, collard, chard or kale) into a delectable dish. How? I cook greens in just enough broth to make them tender-crisp, ...

FARGO — I love a good big-batch salad — the kind I can make on a weekend and enjoy throughout the week without feeling guilty. This Pepperoni Farro Salad with Garlic-Oregano Vinaigrette is a healthy, ...

Weeks ago, as the lockdown loomed, many worried shoppers filled their grocery carts with grains. Valued for their storage longevity and culinary versatility, folks preparing for a quarantine lined ...