1½ cups semi-pearled farro, rinsed. 2¼ cups chicken stock or water. 1 teaspoon salt, or to taste. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander ...

Want a cozy and comforting dinner recipe that's also healthy? Try this Butternut Farroto made with whole grains, butternut ...

Farro may be an ancient grain, but that doesn’t mean it has to be used in a traditional way. In fact, its nutty, slightly sweet taste makes it perfect for experimenting.

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 ...

Yield: Serves 4 to 6. Ingrediens: 2 tablespoons extra-virgin olive oil, divided. 1 shallot, finely chopped, about 1/4 cup. 1 garlic clove, minced. 1 1/2 cups semi-pearled farro, rinsed ...

Freshly ground black pepper. 2 shallots, finely chopped, about 1/4 cup. 1 large garlic clove, minced or pushed through a press. 1/2 teaspoon dried thyme ...

Add the farro and stir to toast the grains, about 30 seconds more. 3. Carefully add the stock (it will bubbly vigorously), then add the salt, cumin, coriander and pepper.

Bring a large pot of water to a boil, add in salt so that it tastes like the sea and then add in farro. Keep the water at a rolling boil as you cook the farro. Cook the farro for 15-20 minutes or ...

Hearty farro replaces rice in this satisfying one-pot dish that looks to risotto for inspiration. Traditional risotto is made with Arborio rice, which is more neutral in flavor than farro.

Salt, to taste Freshly ground black pepper, to taste Pinch red pepper flakes, optional 1–2 cloves minced garlic 1⁄ 4 cup freshly grated Parmigiano-Reggiano (more if you want) 2 shallot, finely minced ...