-Adapted from Missy Robbins,  Food & Wine

​Serves: 2
 
1 tablespoon unsalted butter
⅔ cup farro
1⅔ - ¾ cup boiling water
½ cup frozen mixed berries, defrosted
1 tablespoon honey
½ cup fat-free Greek yogurt
½ teaspoon ground cinnamon
2 tablespoons crushed or slightly chopped pistachios
 

1. Melt the butter in a small sauce pan.
2. Add the farro, tossing lightly to coat the grains, and cook for about 2 minutes.
3. Add just enough of the hot water to almost cover the grains and continue to cook while stirring.  As the water is absorbed, continue to add boiling water, ½ cup at a time, while stirring.
4. Continue cooking until the water is almost, but not completely, absorbed.  The grains should still move freely amongst themselves.
5. Cover the pan and allow the farro to simmer over low heat until it is al dente.  About 10 minutes.
6. Meanwhile, in a 2 cup measuring cup, place the fruit and the honey, mix gently.  Microwave for 30 seconds, mix again and microwave again for an additional 20 to 30 seconds.  You want the fruit to begin to meld with the honey and itself.
7. In a small prep bowl, mix the yogurt and the cinnamon.
8. When the farro is ready, add the yogurt and spice to the farro and mix.
9. Divide the farro into two serving bowls, spoon the fruit over the top and sprinkle with the pistachios.  Serve while warm.

 

​Serves: 4
 
4 medium bell peppers, tops removed, cored and de-seeded
1 cup cooked farro, prepared according to packager*
2 small to medium leeks, thinly sliced and minced
½ cup shredded parsley
2 tablespoons butter
¼ cup white wine
3 tablespoons shredded cheese (Fontina, Swiss, Monterey Jack, etc)
Salt & freshly ground black pepper to taste
 

1. Preheat oven to 400º.
2. Melt the butter in a saucepan.  Add the leeks and sauté until transparent.
3. Add the salt and pepper to taste and the wine to the leeks.  Mix well and set aside.
4. Place the cooked farro in a bowl.  Add the leek mixture, the parsley and the cheese.  Mix all the ingredients together well.
5. Spoon the farro mixture into each of the prepared peppers.
6. Bake the peppers for about 20 minutes.  Serve hot.

 
*I prefer to cook farro in chicken broth rather than water.

​​Serves: 4
 
Night Before:
1 cup farro,
3 cups water
 
Day of:
Soaked and drained farro
3- ¼ inch slices of pancetta (or thick bacon), diced
¼ cup minced ramp bulbs, leaves reserved, torn vertically
8- ½ inch wide stalks of asparagus, tips removed and reserved
3 tablespoons of butter
1 cup fiddlehead ferns, cleaned and trimmed
½ cup white wine
6-7 cups very hot broth, vegetable or chicken, keep hot throughout
Salt & pepper
 

1. As above, soak 1 cup of farro in 3 cups of water overnight.  Drain thoroughly.  Set aside.
2. Place the asparagus tips in a small prep bowl with a ¼ inch of water and microwave for 1 minute.  Drain the tips adding the water to the broth.  Set tips aside.
3. Using a vegetable pare-er, shave each of the asparagus stalks on both sides.  Reserve the shavings.  Dice the remaining stalks and set aside.
4. Cook the pancetta in large sauté pan, slowly, until close to crisp.  Remove the pancetta from the pan with a slotted spoon to a paper towel lined dish.  Reserve the drippings in the pan.
5. Melt the butter slowly into the pancetta drippings.  Add the minced ramp bulbs and sauté gently until soft and transparent.
6. Add the diced asparagus stalks and the fiddlehead ferns.  Sauté the vegetables over a low heat for about 2 minutes.  Using the slotted spoon, drain the vegetables and remove to a dish.
7. Add the wine to the drippings and butter and blend.
8. Add the farro to the pan and mix the grains well so that each is coated with the mixture.
9. Add just enough very hot broth to cover the farro.  Stir often until the liquid is almost absorbed.
10. Continue to add a ladle or two of broth at a time and to stir it often until the grain is tender and the mixture is creamy in consistency.  Taste and add the salt and pepper accordingly.
11. Return the vegetables and the pancetta to the pan and blend with the farro gently.
12. Place the farro into a generous serving dish.
13. Add the torn ramp leaves, the asparagus shavings and tips around the dish and serve.

 
 

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Recipe by Anna Gill

Serves: 6

1½ cups pearlized farro
4½ cups chicken broth
1 ½ tablespoons olive oil
1 small clove garlic crushed
½ teaspoon salt
Fresh ground black pepper
½ lb. fresh rainbow chard, well washed to remove sand
¼ cup shredded parsley
¼ cup minced chives

1. Rinse the farro in cool water for a minute or so in a fine strainer.
2. Add farro and chicken broth to a pot and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, until farro is tender but still firm to the bite. Drain and set aside.
3. Tear the leaves of the chard from the ribs and tear them into bite-sized pieces. Slice the ribs diagonally into 1 inch slices.
4. Pour olive oil into a large sauté pan over medium heat. Add crushed garlic, salt and pepper, sauté for a minute or two.
5. Add the chard rib slices and sauté for 2 to 3 minutes. Remove the garlic clove.
6. Add the leaves (which may be voluminous but will quickly reduce in size) stir or mix gently.
7. In a good-sized serving bowl, add the cooked farro, the chard, the chives and half the parsley. Toss until well mixed. Garnish with the remaining parsley and serve.

Recipe by Anna Gill

Serves: 8

2½ cups diced onions (about 2 medium to large onions
1 lb. mushrooms, cleaned and chopped
1 cup celery, diced
1 tablespoon butter
1 tablespoon light oil
3 cups hot chicken or vegetable broth or stock (or water)
1½ cups uncooked farro 
1 teaspoon kosher salt, divided 
½ cup dry white wine 
1 ½ cup roast chestnuts, peeled and chopped
2 cups roasted squash, cubed in about 2 inch pieces (any kind, pumpkin, acorn, butternut)
1 cup dried cranberries
½ cup sunflower seeds
1 tablespoon chopped fresh thyme 
½ teaspoon freshly ground black pepper 

1. Preheat oven to 350°.
2. Butter an 11 X 7 inch glass or ceramic baking dish and set aside.
3. Heat 1 tablespoon oil and 1 tablespoon of butter in a large saucepan over medium-high heat and blend when the butter has melted.
4. Add onion; sauté 2 minutes, stirring frequently. Reduce heat to low; cook until onion is translucent, stirring occasionally.
5. Add mushrooms and celery, cook briefly for a few minutes while stirring.
6. Add hot broth, farro and ½ teaspoon of salt. Bring to a boil, reduce heat and simmer for approximately 30 minutes, until the liquid is reduced to about ⅓ cup and the farro is tender but still firm to the bite. Add the wine and stir. Turn up the heat briefly, until the wine has reduced to the previous ⅓ cup level. Remove from heat.
7. Add the squash, cranberries, chestnuts, sunflower seeds, thyme, the remaining ½ teaspoon of salt and the pepper. Mix well.
8. Spoon the mixture into the prepared baking dish and bake for 20 to 30 minutes.

ADVANCE PREPARATION: This dish can be prepared up to two days in advance and gently warmed 20 minutes before serving.

Recipe by Anna Gill

Serves 6 to 8

12 oz. farro grain
4 cups cold water
2 teaspoons salt
5 or 6 medium ripe tomatoes, coarsely chopped and drained
1 cup jicama, diced
¼ cup parsley, finely shredded
½ cup chives, minced
2 tablespoons white wine vinegar
¼ cup good green olive oil
Freshly ground pepper

1. Place farro, water and salt in a good sized sauce pot and place over high heat. Bring all to a boil. Reduce the heat to a steady simmer for 15 minutes, until the faro is tender but still al dente. 
2. Drain the faro. Rinse it briefly under cool water. Drain again and set aside.
3. In a separate bowl, mix the olive oil, vinegar together well.
4. Add the remaining ingredients mixing well.
5. Add the cooled farro. Toss and serve.