Cooked farro – cook a big pot early in the week and make the salad when you’re ready. Chickpeas – you can use cannellini beans if you prefer. Arugula – fresh peppery arugula.

Roasted tomatoes: The best summer tomatoes, as we all know, should be eaten raw, dressed with only salt and maybe a halo of ...

Bring to a boil. Reduce the heat and simmer. Season with one-half teaspoon salt. Cook until the farro is tender, about 25 to 30 minutes, then drain. Let cool. You should have about 3 cups cooked ...

This Farro Salad with Radishes, Snap Peas, Olives, and Pecorino recipe gets its flavor from Meyer lemon juice, apple cider vinegar, and honey. Get the recipe from Food & Wine.

In a medium saucepot, combine the farro, celery, carrot, bay leaves, Fresno chile, onion, salt and water and bring to a boil. Reduce the heat to a simmer and cook uncovered, skimming off any foam ...

With only 20 calories in a cup, kale provides 67% of the average recommended daily value of vitamin K for adults.

Farro is an ancient wheat grain with a mild, nutty flavor and tender, chewy bite. It is an excellent source of protein, fiber and iron, as well as a host of other nutrients.

This colorful grain salad is laced with juicy stone fruit and milky burrata cheese. By Melissa Clark Melissa Clark contributed one of the first farro salads to New York Times Cooking in 2013. She ...

This undated photo provided by America's Test Kitchen in May 2018 shows pesto farro salad in Brookline, Mass. This recipe appears in the cookbook “Nutritious Delicious.” (Carl Tremblay/America ...