Farro

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.

Six quick meals that are as flavorful as they are easy to make, whether for your family or for dinner guests

In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.

Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.

Bearman makes risotto with nutritious whole-grain farro instead of rice

Turn your farmers' market haul into a vegetable dinner stir-fry—for this recipe, there's no way to go wrong with garlic, ginger, and scallions.

For this twist on classic risotto, The Kitchen uses farro (hence the name "farrotto") instead of rice. No endless stirring required!

Farro, an ancient variety of wheat, has a hearty texture and a nutty flavor. Here, the whole grain is tossed with bitter radicchio and earthy beets for a pretty, delicious, and healthful salad.