If you have never tried farro, this is a great way to start. Farro gives this salad a wonderful texture. You can, however, use another grain you may have on hand such as brown rice, barley, or bulgur. This recipe uses roasted carrots and zucchini. However, you can use any roasted vegetable or even leftover roasted vegetables. It makes a beautiful dish for a buffet or to take to a shared meal.
Tip: Cook the farro to yield about 4 cups cooked. This is about 1½ cups of dry farro. Try cooking the farro using the pasta method. Rinse uncooked farro and add to a large pot. Add water to cover the farro plus about 3 or 4 inches. This is more water than the faro will absorb. Cook for about 45 to 55 minutes, or until tender. Then drain as you would pasta.
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