Farro
I first discovered farro, as in the grain and superfood, when I spent the majority of summer break in Turin, Italy in 2019, when a record heatwave was in effect. My mornings and afternoons were spent shuttling the boys back and forth from a soccer camp at Juventus training facility outside of Turin, but I spent the middle of the day exploring museums, wineries in Piedmont, and various landmarks around Turin. For lunch, I often found myself ordering a farro salad, served lukewarm with bits of meat and vegetables incorporated into the mix. It was divine with a glass of wine. Satisfying, nutritious, but not heavy in the heat and didn’t slow you down. I needed this in order to navigate all I wanted to see in the time I was allotted between camp drop off and pick up!
For the past few years, I’ve been searching for a good farro recipe, like the one I remember from Turin. Of course I should have looked no further than Ina Garten. Her recipes are always among my favorites, and this farro recipe does not disappoint. I used champagne vinegar rather than apple cider vinegar, and added whatever vegetables I had laying around. It’s one of those flexible recipes that no matter what you have on hand, it will be delicious! Enjoy!
*Recipe courtesy of Food Network
Ingredients
1 cup pearled farro (6 ounces)
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes, halved through the stem
1/3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
1/2 cup shaved Italian Parmesan cheese
Directions
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.
