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 ...

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 ...

If you have ever prepared rice pilaf, chances are you’ve made it from a boxed mix — the slim package filled with dried rice and a sachet of spices (with likely a sprinkling of other, less natural ...

Fresh, ripe figs are luscious and delicate. Their flavors are varied and nuanced, depending on the type of fig.

It’s easy to eat ripe figs as they are, straight up from the market. However, if you are lucky to have an abundance, try ...

Return to pot and add the remaining 1 1/2 cups cooked farro. Continue to cook over medium heat until hot, 3 or 4 minutes. If the soup is too thick, add a little more stock.

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

Fresh, ripe figs are luscious and delicate. Their flavors are varied and nuanced, depending on the type of fig. For instance, ...

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.

If you have ever prepared rice pilaf, chances are you’ve made it from a boxed mix — the slim package filled with dried rice and a sachet of spices (with ...

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. The ...