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magazine melted kale with farro
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This comforting savory porridge is nearly impossible to overcook.
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Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.
4.0
(4.02)
Vegan
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4.4
(4.4)
Easy
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A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.
4.7
(4.71)
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In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.
3.5
(3.48)
Vegan
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This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.
4.0
(3.83)
Easy
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This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.
4.7
(4.71)
4.3
(4.3)
Vegan
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At Staplehouse, they use Anson Mills’ farro piccolo for this dish, and you can order that online. Unpearled farro, though, will be very similar, and if you see grains labeled einkorn, use that.
3.0
(3)
Quick
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Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.
3.0
(3.08)
Easy
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And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.
5.0
(4.85)
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For this twist on classic risotto, The Kitchen uses farro (hence the name "farrotto") instead of rice. No endless stirring required!
4.4
(4.44)
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Quick
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Brad Leone’s go-to charred, smashed, and miso-garlic-butter–tossed grilled potatoes.
5.0
(4.75)
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Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.
3.5
(3.54)
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If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.
4.3
(4.33)
Quick
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No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.
5.0
(4.83)
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Bearman makes risotto with nutritious whole-grain farro instead of rice
3.5
(3.5)
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Chef Daniel Berlin of Krog i Skåne Tranås in rural Sweden cooked a meal to remember in the BA Night Kitchen.
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Not all pimento cheeses are created equal. Chef Justin Sutherland of Handsome Hog, and other popular restaurants across the Twin Cities, uses Tillamook Sharp Cheddar for maximum flavor in this southern staple made into a midwest mainstay.
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This assertive dressing is the perfect complement to tender, delicate steamed vegetables.
5.0
(5)
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A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.
5.0
(5)