Farro is an ancient strain of wheat with a high protein content and a nutty flavor. It can be found in health food and gourmet food stores in different forms: whole grain, cracked, or flour. [Editor’s Note: We’ve also spied it in pasta form.] This farro dish can be served warm as a winter side dish or chilled for a summer salad.–Pamela Sheldon Johns
LC You Say Farro, We Say Farro Note
You say farro, we say…wait, what’s that? You say you don’t know how to say farro? Ah. We wondered that the first time we encountered the word, too. Repeat after us: FAHR-oh. As an aside, we have a hunch that once you start slipping that word into casual conversation—not to mention occasionally cooking with the robustly nutty, surprisingly satiating grain—it’ll slowly but surely become part of your almost everyday routine. Go on. Try it. Then let us know in a comment below.
Warm Farro Salad with Vegetables and Salame Recipe
- Quick Glance
- 30 M
- 2 H, 15 M
- Serves 6
- 2 cups whole, uncooked farro
- 3 tablespoons plus 1/4 cup extra-virgin olive oil
- 4 scallions (white and 1 inch of the green parts), chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, seeded, stemmed, and diced
- 2 cups chicken stock, homemade or store-bought
- 1 cup canned chickpeas, drained and rinsed
- 4 ounces spicy salame, diced
- Grated zest and juice of 1/2 lemon, preferably organic
- Salt and freshly ground black pepper, to taste
- Romaine lettuce leaves, for garnish (optional)
- 1. Soak the farro in enough cold water to cover for at least 1 hour or up to overnight.
- 2. In a large, heavy saucepan, heat the 3 tablespoons olive oil over medium-high heat. Add the scallions, garlic, zucchini, and bell pepper and sauté until softened, about 2 minutes. Add the chicken stock and bring to a boil.
- 3. Drain the farro. Add it to the pan, cover, and decrease the heat to a simmer. Gently cook for 30 to 40 minutes, or until the farro is tender and the stock has been absorbed. Stir the chickpeas and salame into the farro, remove from the heat, cover, and set aside to keep warm.
- 4. Meanwhile, whisk together the lemon zest, lemon juice, and the remaining 1/4 cup olive oil. Season with salt and pepper to taste.
- 5. Fluff the farro salad with a fork. Drizzle the dressing over the salad and gently toss. Serve warm or chilled, garnished with a leaf of lettuce, if desired.
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Warm Farro Salad with Vegetables and Salame Recipe © 2005 Pamela Sheldon Johns. Photo © 2005 Joyce Oudkerk Pool. All rights reserved.
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