These high-protein grain bowls, with fresh ingredients like tomatoes, cucumbers and avocados, are the perfect summer meal to ...

Save time and effort with these easy lunch recipes, for sandwiches, salads, wraps and bowls, that can all be made with ...

Why this farro recipe is perfect for a vegetarian date night. This risotto variation is not only a deliciously creamy, soul-satisfying dish, but it’s also layered with nutrition.

Cut the cucumber into 1/3-inch dice and add to the farro along with the green onions, cilantro and mint. Add more dressing and toss gently to mix. Add the arugula, tomatoes and avocado.

Bake until the farro is hot and Gruyère is melted, 10 to 15 minutes. Turn on broiler and broil for 1 to 2 minutes until Gruyère starts to bubble and develop brown spots. 6.

Cook farro: Bring a large saucepan of lightly salted water to a boil. Add the farro, and simmer over moderate heat until al dente, about 35 minutes. Drain well, shaking off the excess water. Mix ...

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 ...

Cut the cucumber into 1/3-inch dice and add to the farro along with the green onions, cilantro and mint. Add more dressing and toss gently to mix. Add the arugula, tomatoes and avocado.

Add the farro (or other grains). Lower the heat to medium and simmer the grains for 30 minutes, or until tender. Depending on the grain you use, you may need 10 minutes less or 10 minutes more.

Bring the farro to a boil then reduce it to a simmer. Let it cook for 25-30 minutes or until tender. If there is still water in the pot when it’s finished, simply drain it.