Heather’s Farro

Heather’s Farro Recipe

A number of you emailed me about the farro platter pictured in the baby shower post from last Sunday (apparently a least some of you aren't tired of grains and peas yet ;). While there are a few different components at play here, the great thing about it was being able to prep it two days in advance. This left me free to do other things the day of the celebration - like sleep in. What's in it? I used farro as the base along with my favorite citrus dressing, roasted spring onions, yellow split peas, fresh peas, a bit of mixed salad greens, and a touch of goat cheese. I see some chives snuck into the photo as well.

For those of you looking for a quick, on-the-fly meal, this isn't it. That is unless you have the components prepped (i.e. the dressing, the farro cooked, etc). If this is the case, you're golden, and you can throw everything together in a flash.

One other important thing to remember - you can remix a salad like this a thousand different ways to suit your tastes or season. A month or so from now I might trade the salad greens for basil leaves and use tiny, roasted, yellow tomatoes in place of the spring onions. that being said, the dark roasted, caramelized spring onions I used this time around added a depth to this salad that was hard to beat. Can't find farro? No worries. You can certainly use wheat berries or pearl barley as the base, millet might be a tasty choice as well.

Heather's Farro Recipe

As I mentioned up above you can make many of the components here in advance. I keep them separate until I'm ready to serve.

6 cups cooked farro*
2 cups cooked yellow split peas**
1 1/2 cups peas, fresh if possible boiled for 30 seconds in salted water and drained

a big splash of Citrus Parmesan Vinaigrette***
4 handfuls of mixed salad greens

10 spring onions, trimmed, cut in half length-wise, tossed in a bit of olive, sprinkled with a bit of salt and roasted on a baking sheet in a 350F degree oven for about 35 minutes or until browned (toss once midway)

1/4 cup goat cheese, crumbled
1/4 cup chopped chives

In a large bowl toss the farro, yellow split peas, and peas with the Citrus Parmesan Dressing. Toss until well coated. Add the spring onions and salad greens and give the salad another (more gentle) toss, so as not to bruise the greens. Taste and add more salt if needed. Serve in the big bowl or on a large platter topped with the spring onions, goat cheese, and chives.

Makes one generous, family-style platter.

*To cook farro: Combine farro, salt, and water in a large, heavy saucepan over medium heat (I cover the farro with water by a couple inches and salt generously). Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside until ready to use.

**To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.

***Citrus Parmesan Vinaigrette: whisk together the zest and juice of 1 orange, 1 chopped shallot, 1/3 cup Parmesan cheese, 1 tablespoon white wine vinegar, and 1/2 cup good quality olive oil. Salt to taste.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
weeknight express

WEEKNIGHT EXPRESS features 10 Vegetarian, Plant-centric Recipes for Feel-Good Food — Fast!

Subscribe to get 32-pages of recipes to view on your tablet, e-book reader or phone.

weeknight expressweeknight express

Apologies, comments are closed.

Comments

  • I've never cooked with farro before! ... but now I am inspired too.

    Amanda
  • Hey, Heidi, the Spring Ragout was a HUGE hit in my house, even with the 9-year-old-who-doesn't-eat-anything-green-except-pesto. So never you mind those comments about asparagus and peas - I for one think it's a fabulous combination, esp when both are as fresh and sweet as they are now. They may be plentiful now, but it's still a short season. (here in Arlington, Va, though, my favorite farmers' market vendor was down on me asking for fava beans. "Aren't those from California," he asked ... as in, NOT LOCAL?! Ooops. A locavorish faux pas on my part. Found them in Harris Teeter, though :-). I am loving every single farro salad you come up with, so keep em coming! HS: Pam, that is great to hear. One of the things I love about doing this site is hearing about how some of my recipes take on a life of their own in your kitchens. Thanks for the nice note - and glad to hear you eventually found the favas.

    Pam
  • Heidi, have you been to Ubuntu yet? I was there a couple of weeks ago and one of the dishes we had was farro based. Although the execution was quite different, it sounds like the basic flavor components were similar to yours. Theirs was farro in a thick sauce of blended peas and carrot tops (!), with roasted carrots and broccoli, and roasted marinated ramps. It was so simple, but it was transcendently delicious. Of all the wonderful dishes we ate that night, the farro was the one that really made me understand why people are going so mad for Ubuntu.

    Lisa
  • What a great salad to bring to a Memorial Day picnic!! Haven't tried your citrus dressing yet---sounds totally yummy. I'm still thinking about your last farro recipe....so now I'll head into the kitchen to make this one! Thx!

    The Secret Ingredient
  • Thank you, thank you!! I LOVE your citrus dressing and anything with farro. You're the best!

    alpeppers
  • Love a nice farro salad! This looks like a good one to bring to a holiday BBQ :)

    bitchincamero
  • Where do you all buy your farro? I love it, and have the hardest time finding it. I couldn't even find it at Berkeley Bowl or Farmer Joe's (independent natural food store in Oakland). I finally got my hands on some at Whole Foods, but it came in this really dinky package and was only enough to make one dish. Anyone in the Bay Area know where you can buy it in bulk...? Thanks! HS: Mary, I buy my farro either at Rainbow foods or any one of a few Italian markets around town (I believe A.G. Ferrari stocks it). I buy a giant bag at Rainbow for something like $14 - it cold feed a small army.

    Mary
  • You're new photo is GORGEOUS! (and the farro looks yummy too) HS: Thanks Heather :)

    Heather
  • This looks fabulous, I was wondering about the farro recipe too.

    Moira
  • Delicious - I love grain salads like these :-) Why not try it with pearled spelt grains? they have a wonderful nutty flavour and delicious when there's still a bite to them. HS: Anne-Renne, yes that sounds good too :)

    Anne-Renee
  • So delicious looking - I don't believe I've ever cooked farro. How does it compare to the texture of wheatberries? Just as firm? Texture is a big factor in my household, so very curious to learn from others. HS: Maggie - it really depends on whether you buy whole of semi-pearled farro. Broadly speaking I find farro less glossy and chewy than wheat berries. Similar in size though, and I often inter-swap one for the other depending on what I have on hand.

    Maggie
  • Hello! I see this type of post on here all the time, but I have to say it too: I love this blog and your wonderful recipes and pictures have single handedly turned me into an avid cook! Suddenly I have started thinking about what to make for dinner as soon as I'm done breakfast, and I've started incorporating trips to farmers markets into my life and my cupboards are overflowing with grains and lentils! Also, I never saw any appeal in vegetarianism, but without even noticing it I've almost completelty cut meat out of my diet! I've now ordered your book on Amazon, along with Mark Bittermans Vegetarian cook book and am looking forward to 'going all the way' with vegetarianism! Thank you thank you thank you!

    Colleen
  • This looks lovely; I need a "travelling salad" for a picnic lunch next week, and this just might be it.. I find that if I keep the salad greens separate until just before serving, they don't go soggy.

    Mrs Redboots
  • Amazing - as always. I've never tried farro. I'm attempting to live much more simply and adding more grains and vegetables to my diet in an attempt to broaden my toddler's tastes as well as repair my body after recent surgery. Farro is on my list of things to buy tomorrow after visiting my local farmer's market. You're amazing!

    Buddha Girl
  • Yum, looks good! I found some pretty purple hued barley at the store the other day. I bet it would look wonderful in a salad similar to this!

    Kimi @ The Nourishing Gourmet
  • Very unique recipe. I'll have to keep my eyes out for farro. I recently heard a gluten-free blogger using farro flour which I'd never heard of, but perhaps it's becoming more widespread? I always stick to the grains I know and love like barley and bulgur. It took me a long time to even get into bulgur...I need to expand my horizons! Thanks for the inspiration, I'll look for some farro at Whole Foods this weekend.

    Nick
  • i feel a farro dish coming on thanks to you i bought 5 lbs of the stuff last winter and suddenly i am very much in the mood... i am vegan until the end of june. just a little super natural living for awhile after all the umentionable dishes i've been cooking... you are the best inspiration there could be. (i've just finished day 3 and going strong...) Aww, thanks Claudia. Ping me if you need me to pass along any favorite vegan faves. Even better, come visit and we can cook up a veg extravaganza :)

    Claudia (cook eat FRET)
  • Thank you for this recipe! I have a whole bunch of farro sitting around from my trip to Italy last year, and have only used it a few times (for lack of recipes). This looks beyond delicious.

    Romina
  • Comments are closed.

    Apologies, comments are closed.

    More Recipes

    Popular Ingredients