Posts tagged #Farro Berries

Pickled Cranberry Farro Salad

This farro salad is all dressed up and ready to go to any holiday party! I love how the pickled cranberries look like Christmas tree bulbs and add a pleasant burst of tartness to compliment the sweet dressing. Note that the pickled cranberries take 2-3 days to brine but dried cranberries are a great substitute if you don't have the time or patience for pickling cranberries. Although it's well worth the wait!

Pickled Cranberry Farro Salad

Pickled Cranberry Farro Salad

1 cup farro berries
1 bunch of kale
8 oz goat cheese, crumbled
1/2 cup pickled cranberries (I used this recipe but dried cranberries would make a good substitute)
3/4 cup pecans, crushed
1/4 cup olive oil
Juice of 1 Orange
2 tablespoons apple cider vinegar
2 table spoons maple syrup
Salt and Pepper

1. Cook the farro berries. In a pot, cover farro berries in 3 inches of water. Bring to a boil and reduce heat. Simmer for 40 minuted or until farro berries are softened but still chewy. Alternatively, place farro in a rice cooker add 4 cups of water and turn on. Allow farro to cool. 

2. Chop kale into small pieces and then gently massage the kale with your hands-- the kale will wilt slightly and make a nicer salad. Add the kale, goat cheese, pecans and pickled cranberries to the cooled farro. 

3. Mix together the olive oil, orange juice, vinegar and maple syrup and pour over the salad. Mix well, salt ad pepper to taste and allow to sit for 15 minutes before serving. 



Posted on December 21, 2015 and filed under Recipe, Dinner.

kabocha squash farratto with crispy kale

kabocha farratto and crispy kale

Farro + Risotto = Farratto. A slow cooked, rich side dish for cozy fall days.

The secret to this dish is the seeds. Squash seeds are packed with flavor. So instead of throwing the squash innards into the compost,  I use them to make a rich buttery broth that's soaked up by the farro. 

Risottos take more care, the constant attention, the stirring. I'll be honest, this certainly isn't a weeknight dish. It's a dish for special occasions. It's a dish for feeding the people you love. For when you're asked to bring a side to Thanksgiving dinner. And for when you wouldn't mind overhearing, "Mmm, who brought this squash dish!"

crispy kale
farro prep
kabocha broth
kabocha seeds

Kabocha Squash Farratto with Crispy Kale

1 kabocha squash
2 tablespoons butter
1 onion, minced
2 cups farro, soaked overnight
1 cup dry white wine
1 head of kale

salt and pepper


1. Preheat the oven to 370 degrees. Cut the kabocha squash in half, or substitute any other winter sqaush or pumpkin you have on hand. (I just love the buttery pumpkin flavor of the kabocha.) I've found that a good trick to cutting open a squash is to put it in the oven while it is preheating, about 15 minutes. That way the skin starts to soften up and it is much easier to cut in half.

Scoop out the seeds and set aside in a medium sized pot. Place the two sides of the squash face down on a baking sheet and cook for 30 minutes. Or until the squash is soft enough to put a fork in, but not squishy. 

While the squash is cooking, cover the squash seeds with 6 cups of water and set over medium heat and allow to simmer until needed. The longer you simmer the more flavor is pulled from the seeds. 

2. Now it's time to start the risotto. In a large pot or high walled skillet, melt the butter and saute the onions until they are translucent. Then add the farro and toast it in the remaining butter for about 2 minutes. Then add the white wine. Stir frequently until the farro absorbs the liquid.

Strain out a cup of the simmering squash seed broth and add it to the farro. Stir frequently until it's absorbed. Repeat 4 more times or until the farro is to your desired softness. (This will depend on how long you soaked the farro. A long soak, less broth. A short soak, more broth.)

3. While the farro is soaking up the liquid, prepare the kale chips. Wash and dry the leaves, cut off the woody stems and spread them out on a baking tray. Brush each leaf with olive oil on both sides, dust with salt and pepper and bake for 10 minutes in the oven alongside the squash. Keep an eye on the kale, they are easy to burn! They are done, when you the leaves are stiff sheets, that easily crumble.

4. When the farro is saturated with broth, turn the burner to low heat. The squash should be cooked, out of the oven and slightly cool by now. Peel off the skin and chop it into 1 inch cubes. Add two cups to the farratto. (Depending on the size of your squash you might have some leftoever squash, it will keep in the fridge for a few days and you can puree it and add it to yout pancakes in the morning!). Stir in the squash, salt to taste and crumble in the kale chips right before it's served. 

Posted on November 4, 2013 and filed under Dinner, Recipe.

mediterranean whole-grain veggie burgers

burger ingredients patties1

Mediterranean Whole-grain Veggie Burgers

makes 12 burgers

1 cup tepary beans, soaked overnight
1 cup chickpeas, soaked overnight
1 cup cracked farro
1 red onion
4 cloves garlic
1/4 cup sun dried tomatoes
1/2 cup fresh mint
1 teaspoon sumac
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon aleppo pepper
1 teaspoon dried parsley
1 teaspoon cumin
 1 tablespoon salt
2 eggs


1 large avocado
1/4 cup tahini
1 lemon
1 clove garlic
1 teaspoon salt
Optional: 1/4 cup cilantro





1. Prepare the grains. Cook chickpeas and tepary beans together in a large stock pot, simmer for 60-70 minutes or until beans are soft.  In a separate pot, bring 2 cups of water to a boil, add the cracked farro and simmer for 15 minutes. Turn off the heat and cover. It should be the consistency of oatmeal, it will act as the glue to hold the burgers all together.

2. Coarsely chop the red onion, sun dried tomatoes and mint. In a food processor combine the chickpeas, tepary beans, chopped vegetables and spices. Pulse until everything is chopped into tiny pieces but not smooth (think tabouleh, not hummus). In a separate large bowl combine the cracked farro and eggs. Add in the vegetable-bean mixture and thoroughly incorporate. This is where is works best to use your hands to really fuse everything together.

When it's all mixed, it should form into 3 inch x 1 inch patties easily. Set the formed patties on a cooking tray and place in the refrigerator for 30 minutes. This will allow them to set and stay together better when they are cooked.  

3. Heat a skillet with a generous amount of your preferred frying oil. Fry the patties, about 4 minutes on each side, or until the edges are crispy. (Frying in a 1/2 inch oil really does make these taste good!)

4. Dressing. With an immersion blender, blend avocado, tahini, squeezed lemon and garlic.  Top the warm veggie burgers with a dollop of this dressing and serve.

Optional: thin slices of swiss cheese, lettuce, sliced tomatoes and toasted whole grain buns. 

Posted on October 22, 2013 and filed under Dinner, Recipe.

tangy miso & avocado farro salad


Tangy Miso and Avocado Farro Salad

Makes 6 Servings 

2 tablespoons red miso
4 tablespoons apple cider vinegar
2 tablespoons honey
2 teaspoons sesame oil
Squeeze of half a lemon
A few generous grates of ginger

1 cup farro, soaked overnight
1 bunch green onions, chopped
10 oz extra firm tofu, drained and cut into 1 inch cubes
2 tablespoons coconut oil
2 carrots, grated
1 avocado, cubed

1. Put the farro in a sauce pan with 2 1/2 cups water. Bring to a boil and allow to simmer for 40 minutes, or until the farro is soft and chewy. Meanwhile, blend all of the dressing ingredients together and set aside. 

2. Heat an iron skillet with coconut oil. Fry the tofu cubes on both sides until golden.  Approximately 2 minutes on each side. 

3. Lastly, toss chopped vegetables, cooked farro, fried tofu squares and dressing in a large bowl. Enjoy!

Posted on September 26, 2013 and filed under Dinner, Recipe.

fall farro salads

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. 

Posted on October 18, 2012 and filed under Blog, Recipe.

warm farro salad


The ham was good. The swisschard tart from the garden was brilliant. But when I went back for seconds, I dished my plate full of this farro salad. 

Recipe from the Arizona Republic.

Warm Farro Salad with Grilled Italian Sausage

Serves 4

1 cup farro berries
4 sweet Italian sausages
Juice of 1 lemon
¼  cup olive oil  
Ground black pepper
1 cup crumbled feta cheese
6 plum tomatoes, diced
1 medium cucumber, peeled, seeded and chopped
2 scallions, diced (whites and greens)
1 tablespoon chopped fresh oregano
2 tablespoons toasted sliced almonds

  1. Bring 1 quart (4 cups) of salted water to a boil. Add the farro and cook for 15 minutes, or until the grains are plumped and chewy. Drain and set aside.
  2. Meanwhile, heat a grill or grill pan to medium-high. Add the sausages and cook until browned on all sides, about 8 minutes. Set aside.
  3. In a large bowl whisk together the lemon juice, olive oil and pepper to taste. Mix in the feta cheese. When the farro has cooked and been drained, add it to the bowl and mix well. Set aside for 5 minutes to cool slightly. Mix in the tomatoes, cucumber, scallions and oregano. Cut the sausages into 1-inch rounds, then add those to the salad. Sprinkle the salad with the almonds.
Posted on April 10, 2012 and filed under Dinner, Recipe.