Is it just me, or is farro showing up everywhere? So I've been stockpiling recipes. Here are a few that I have been dying to try.
1. Maria Speck is the queen of ancient grains. When she touches farro it turns to gold. If you don't believe me, just look at the picture on her blog: Saffron Scented Farro with Oven Roasted Cherry Tomatoes.
2. Food and Wine has a whole collection of fall inspired farro salads. This one could go on the Thanksgiving table: Farro Salad with Fried Cauliflower and Prosciutto.
3. With so many good apples in season right now, this recipe from Whole Foods made me very hungry.
Note: If you have cooked with our farro you will notice that some of the grains are still wrapped in their hulls. Many ancient grains have this extra hull whereas more modern wheats are hullless. Hulless wheat are easier to process but we are more interested in nutrition and flavor so we don't mind this paper thin hull. Before you cook the farro cover the grain in water and these hulls will float to the top and they can be easily skimmed off.