7 Farro Recipes Full of Flavor


Thai Peanut Buddha Bowl (Low Carb & Atkins)

Video taken from the channel: Atkins Nutritionals



Video taken from the channel: Plantifully Based


Aubergine salad recipe + how to make kombucha compote with Liz Earle

Video taken from the channel: Liz Earle Wellbeing


Whole Grain Einkorn Sourdough Bread

Video taken from the channel: Jovial Foods, Inc.


Farro 101 Everything You Need To Know

Video taken from the channel: Clean & Delicious


Farro Salad Recipe

Video taken from the channel: Sweet and Savory Meals Blog


Healthy Farro and Cous Cous Salad

Video taken from the channel: Tiffany’s Kitchen Diary

Roasted Cauliflower and Farro Salad with Feta and Avocado This Greek-inspired recipe is perfect to show off during a dinner party. Your taste buds will love the garlicky flavors mixed into the. Meet farro.

This ancient grain is making a comeback thanks to its rich nutrient-profile and nutty flavor. Farro is both high in fiber and protein, and has a similar flavor and texture to barley.It makes a great base for salads, soups, and more.Still not convinced that you should be adding farro to your diet? These farro recipes are both easy and healthy ways to get started with your new. A 1/2 cup of cooked farro (1/4 cup dry) provides 7 grams of dietary fiber and 7 grams of protein, as well as potassium and iron. Once cooked, farro has a great chewy texture (in many ways, it resembles wheat berries and looks similar in ways to barley) and slightly nutty flavor. 7 Simple Recipes that are Bursting with Flavour December 28, 2016. by Trisha Learn.

The Kapow Effect. Tiger Prawn Spaghetti with Chilli and Sun-Dried Tomatoes. Thai ‘Moo Pad Krapow’. Lamb and Chickpea Curry.

The ButterFlutter. Seasonal Broad Bean Risotto with Balsamic Glazed Cherry Tomatoes. Pan-Fried Chicken with New Potatoes and Tarragon Sauce. All Farro Recipes Ideas.

Showing 1-18 of 78. Farro and Roasted Beet Salad. Video | 04:21. Valerie uses beet greens and goat cheese in her protein-rich salad. Charlie Bird’s Farro Salad.

This savory garlic farro recipe is a perfect alternative to rice or potatoes—simple to make, nutty and delicious! Last Thursday was busy, maybe a little busier than normal even. One of those days where all of a sudden it’s after six o’clock and thoughts about dinner. Wine-roasted garlic ( recipe follows) Seeds of 1 pomegranate (about 1 cup) 1/4 cup flat-leaf parsley leaves.

2 apples, unpeeled, cored and diced (submerge in a bowl of water containing the juice of 1 lemon to prevent discoloration) 6 ounces. Farro is a nutty chewy grain we love, and perfect for this because of how sturdy it can be. The secret green power to this recipe some from the Kale Italia greens blend by Earthbound Farm.

It is a blend of baby kale, baby arugula, mizuna and radicchio. An amazing mix of flavors all in one box!This Seven Species Farro Barley Pilaf is not only beautiful with all it’s colors, it is also bursting with flavor. I created a salad that uses all the Seven Species.The Jewish holiday of Tu B’shvat is coming up next week and it’s customary to try and eat all the seven species on this day. Farro is wheat and I used figs and honey in the dressing.

Farro is a quick-cooking, rich, and nutty grain, often found in Italian and Mediterranean dishes as an alternative to rice, barley, couscous, and quinoa. Packed with fiber, protein, and nutrients like Vitamin B3, farro’s satisfying chewy texture will have you falling head-over-heels in no time.

List of related literature:

When the water boils, add the farro, spelt, or wheat berries and cook, uncovered, at a gentle boil over medium heat for 20 to 25 minutes for farro (70 to 75 minutes for spelt, and anywhere from 50 to 75 minutes for wheat berries), or until chewy-tender.

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

WHY THIS RECIPE WORKS: Farro is a popular ingredient in Tuscan cuisine thanks to its sweet, nutty flavor and chewy bite.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Repeat with the remaining farro mixture.

“Weber's Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics” by Jamie Purviance
from Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics
by Jamie Purviance
Houghton Mifflin Harcourt, 2016

Add the farro, and sauté, stirring, for 1 minute.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Prep time: 10 min • Cook time: 40 min • Yield: 4 servings Ingredients Directions 1 cup farro 2½ cups water 1 Place the farro, water, and allspice in a large saucepan.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
Wiley, 2014

Toss with the farro, radicchio, raisins, the remaining ⅓ cup of oil, the parsley, lemon juice, and ½ teaspoon each salt and pepper.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Click here for more information on farro.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Farro, it turns out, does require frequent stirring to ensure that the grains cook evenly.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Combine the farro and the water in a medium stockpot.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Add the farro, and cook, stirring often, 2 minutes.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
from SOUL: A Chef’s Culinary Evolution in 150 Recipes
by Richards, Todd
Oxmoor House, Incorporated, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Einkorn is new for me. But I don’t understand why you flour the dough for the rise? Instead, why don’t you oil the dough with the old ” pour some oil in the bowl then plop in the dough then turn the dough over so the top has oil and doesn’t get dried out” hack.

  • i wanted to make couscous salad with my uncle and i will use this recipe thanks so much for sharing this detail by detial its looks delicious �� i love this cooking channels ��

  • I found pearled farro at the local Walmart and have been eating it for breakfast in place of oats, and I love it! It cooks up in the pressure cooker just like rice.

    I plan to try using it for other meals now.

  • Couscous is one of my fav but i never get it right! Will definitely try this recipe of yours tomorrow! Hopefully it’ll be good ��

  • I went onto the Jovial Foods website for the recipe and found this video too. However the measurements are different, which one is the correct one? I tried the printable version on the website, but maybe I should try this one too! Thank you for sharing, just wanted to ask:)

  • When you added Sardines?! Oh My. You got me right there. Talking about healthy nutritious meals. Yes! I am making this tonight. Thanks

  • hi everyone! another quick video today showing you how to make this delicious and healthy couscous salad! so perfect for meal prep or a healthy holiday side dish. I hope you guys enjoyed this video. thank you so much for watching xoxo

  • I steam sweet potato and kale. Then make a salad with the veggies above, farro, and add a handful of chopped pecans and dried cranberries and mix. Then drizzle a oil free dressing made with orange juice, maple syrup, Dijon mustard and apple cider vinegar. My favourite salad ��

  • Thank you. You are an excellent teacher love your style. I just make the best Einkorn Whole grain sourdoughs loaf and feel so happy. The best teacher online

  • Do you have a favorite brand for banneton basket, bread lame, stainless steel scrubbing sponges, and the bread loaf U.S. tins you mentioned? Just got your book and starting baking already, thank you!!

  • I’m in Canada and the first time I went looking for farro (at an Italian specialty market), they gave me what turned out to be spelt close but not quite the same.  The Bob’s Red Mill brand now sells the traditional non-pearled farro, so that is what I have been using.  I loved the salad idea that was in your video, and as I have been trying to incorporate more fish into my diet, the addition of sardines was really good timing:)  Thank you for your very helpful and interesting videos, Dani.  They are among the best that I have seen on YouTue.

  • What can I use in place of a linen couche until I receive the one I ordered (I ordered from you!) Love your cookbook and the videos are tremendously helpful. Thanks!

  • I’m in Antarctica and found a bag of Trader Joes Farro in our “Skua” box (give-away) that was unopened so I decided to try it. It is delicious and very hardy. I made omelets filled with Farro, Cheese and small amount of diced chipotle peppers. Fantastic but I immediately thought it would be great combined with black-eyed peas, onions (we don’t have any) various cheeses to make a casserole. Great educational video thank you!

  • So after I cook my farro I saute onions until they are caramelized I add some fresh chopped herbs and garlic and a little bit of pesto with olive oil and just a little bit of chicken broth. I mix everything together and i stuff extra large portobello mushrooms top them with a little bit of asiago for parmesan cheese put them in the oven at 425 for 20 to 25 minutes. And this is an incredible vegetarian dinner! Add a nice tossed salad and you have a great summer meal!

  • Cous cous is a rarity here!! If I find some I would never know what to make out of it. This looks delicious!! Will definitely buy it next time!! Thank you

  • My dough keeps sticking to my couche. What can I do? I am adding a lot of flour to the couche surface. I don’t want to toughen the dough by adding more flour to it. Any suggestions?

  • I found farro at a Kroger actually. It was organic so it was like $7, but it also doubles in size and tastes really good so I’d say get it.

  • Just FYI you written instructions above don’t mention baking it at 500 degree with the lid on for 20 minutes before taking the lid off and lowering the temp to 475 degrees for 20 more minutes like the video suggests.

  • Hello Dani….Loved the video. I’m an African American (black dude LOL) and I’ve recently lost almost 90 pounds on weight watchers! We recently had a receipt that called for FARRO! I was sure I could find it at my WHOLE FOODS STORE here in Maryland but I couldn’t! So I settled for it’s cousin so to speak RED HARD WHEAT BERRIES….I’ve never tried either one but to stay on plan I will try the wheat berries first until I find that elusive FARRO LOL! Great video…..this really all started because the receipt called for FRESH SALSA which I like and it was mixed with the FARRO!!!! Thanks…….

  • After I cooked mine I added warm flaxmilk, cinnamon walnuts, dates and sliced banana and ate it as breakfast meal it was the best!

  • Had it in a restaurant loved it, now I made it in to a salad with ginger, lemon and olive oil and few warm vegetable delicious. Thanks for the video.

  • Thank you for the recipe. I just started the whole grain sourdough starter few days ago and can’t wait to bake this bread. I am curious as to oven temperature. Can this bread be baked at 450? if so how long would you suggest to try out? Much appreciate your videos, I come back to them all the time.

  • From Trinidad, West Indies. I had discovered farro by mistake in a gourmet food shore. I drizzle olive oil in the pan, add galic, cayenne pepper, a cinnamon stick, cilantro, chives and throw in the farro, mushrooms and roasted silvered almonds which i had cooked before…love it

  • Favorite ko yung farro pero never ko pinag sama sa cous cous, I’ll try that for sure, sorbing hill ko sa mega banyan na dish super fresh and easy to make!!

  • No I’ve never tried it I’m trying it for the first time it’s by natures earthly choice and it has Pacini mushrooms in it and it’s important from Italy and it comes in a box

  • We ave a Farmers market every Wednesday in front of my job. So whatever is available I use and make a large salad for the staff. Last week I made the salad featured in this video. I used Tuscan kale and added tiny mozzarello balls. EVERYONE WENT CRAZY!!! It was such a hit I am still getting compliments and request for a repeat performance!!

  • When making the einkorn whole grain bread, is the starter from the einkorn all purpose starter or einkorn whole wheat starter? If you don’t have an einkorn a whole wheat starter can you use an einkorn all purpose starter to make the einkorn whole grain bread?

  • I hate to be a pain, but I so want to get this right. When you say to use the whole batch of starter, I’m assuming that’s after you take out the 10% for feeding?

  • I did the math and yesterday made a mixed loaf of all purpose einkorn and whole wheat einkorn deliziosa!!! I love your tutorials and cookbook. TY!:)

  • I beg pardon if you addressed this during the film but I can’t find reference to it: looks like about a 3 or 4L iron pot you’re using for the baking. I have a 2L on hand; can you imagine that the 2L would be adequate for the amount of flour and starter you used for this recipe? Thank you.

  • Your winter salad looks amazing!! Been eating lasagna this past couple of days so I’m in need of some salad haha �� All of these veggie colours go so well together! Hope your having a great Saturday Francesca ��

  • I just made farro for the first time and it was amazing! I did a sweet version, with one cup of water and one and a half cups of cashew milk, cinnamon, nutmeg, a drizzle of agave nectar, some raisins and topped with dark chocolate shavings. Will definitely be trying out different recipes

  • Thank you! I followed all your lessons and bought your book. My einkorn whole grain starter is doing well. The whole grain boule turned out great however your lesson will help solve a few whole grain mysteries. Baking tomorrow. Perfect timing.

  • I made the sardine salad today using farro for the first time. It was soooo delicious! Thank you so much for sharing the recipe. I will be making the salad on a regular basis! x

  • i toast mine in a tsp olive oil, than seperate i fried up a little onion, garlic, mushrooms and a little tumeric salt and pepper, than added my homemade veg broth to cook the farrow, once cooked i added the veggies! soooooo good. Thank you for the storage tips and everything that you share daily!

  • thank you for this. someone gave me some farro and I’m like what the hell is this? I should have known my friend who is trying to convert all of us friends to be vegetarians was up to something, LOLOLOL. I didn’t know how to cook it. She told me I could cook it like rice, but I don’t trust her cooking, hahahaha.

  • oh, i really wanted to see how it looks inside:( the website doesn’t have any picture either. But thank you very much for the detailed instructions and explanation.

  • Dani, I really like your channel. You do a very nice job on these vids.

    I’m not a clean eating guy although I do have my moments. This vid and the salad recipe caused me to break down and order some Farro from Amazon. I look forward to trying the salad out. Also, I was watching a video out on cooking.com this morning on Scallop Cerveche. And I thought ‘gee, this would be good with farro in it’ so, once the farro is in, I’ll put that together. Should be delicious. Mind you I’ll eat anything except organ meats so, anything is good, some stuff is better than others.

    Now, a question for you. A friend gave me a pressure cooker for Christmas and I’ve been using it regularly since it is quite handy. I haven’t watched all your vids but I don’t remember ever seeing You using a pressure cooker. Any ideas on cooking farro in a pressure cooker?

    Also, every now and then you let a little New Yorker slip out but for the most part, your accent is fairly neutral. You up in the land of taxes?

    Thanks again for the vids. I appreciate them.

  • Thanks for the info. I have been looking in to the use of ‘Farro’ in some dishes. You have an Italian background, just speculating..

  • I just got the einkorn recipes book and can’t wait to try different recipes even though I can’t find all purpose einkorn flour anywhere. I noticed a mistake though at page 14th, sourdough levain. Should be 96gr whole grain einkorn flour

  • not enitirely accurate, “farro” can refer to and can be made from 3 different types of ancient grain, emmer, spelt, or einkorn. when buying farro i suggest looking for the pearled spelt… spelt is the healthiest of the 3 and is not a hybrid…

  • After finding a recipe for Spanish rice using Farro rather than rice (it was very good).  I decided to try farro in my favorite No Peek chicken recipe.   It was delicious and chewier than rice, which made taste better.   I really enjoyed it.   I can’t wait to use it for a mushroom dish.

  • Glad to finally find a video on whole wheat Einkorn bread.. I have a question; why the temperature of oven should be so high? Thanks Clara! ☺

  • Can you please tell me if I can start with an all purpose sourdough starter and add einkorn flour to make the levain? How many grams of levain should be added to this recipe?

  • Can’t wait to try, look forward to the nutty flavor my favorite. 75 and learning something new, you have taught me so much thank you, thank you!

  • I tried Farro for the very first time yesterday. I cooked it with my rice cooker with some whole wheat rice. It was super yummy! I would do it again.:) The family also loved it.

  • Just took it out of the oven, even considering it getting stuck, it still turned out pretty nice!! Yippeee!����Also made the buttermilk pancakes from the cookbook. My husband said “these are the best pancakes I’ve ever had”…I added frozen blueberries. Thanks for a lovely cookbook, Carla!

  • Tuna instead of Sardines. I can’t eat Sardines ever again, I ate them while I was pregnant because… it’s was recommended by my doctor. I hated it and swore never again! But your recipe looks delicious anyway. Thank You.

  • Thank you for all the information. I am trying out you recipe and Farro for the first time.��������I love your bloopers at the end������

  • This looks delicious! I don’t usually buy couscous, but I think I will! The other day I made a tabbouleh salad, kinda similar, soo yummy!

  • i know this video is old as a kid we roasted/toasted it and ate it for snack. I am going to try your recipe though it looks delicious

  • Nice teaching video. Oddly enough, I had the concept that it was difficult to make einkorn bread. However, this video encouraged me to try. Thank you so much

  • I have never tried it nor have I ever even heard of it but I came across it’s in a recipe and I thought it might be worth a try. Thanks for the info.

  • I tried farro a few years ago when I found Bob’s red mill. I didn’t know abt soaking at that time and I cooked it, and cooked it and I didn’t like it because it was too chewy I should give it another try:)

  • Thanks for such a comprehensive description of types as well as nutrition and uses. Now to source it in Melbourne Australia. First stop Terra Madre

  • Thanks so much for this recipe! My wife is very gluten intolerant and has not been able to eat “normal” bread for 6 years. Through research I came upon your Einkorn. I made this whole grain sourdough in hopes that she may be able to eat it. Viola! She has been able to eat this without any bad side effects. Thank you for the Einkhorn recipes��

  • I have used farro in soups and salads but the most interesting thing that I have used farro for is a replacement for bread crumbs. I grind the farro up in a small blender and added to say, a meatball mix, as my bread crumbs. You don’t need to use quite as much as you would breadcrumbs because it will soak up the juices. Use about one-third to one-half less.

  • Wow! Looks really good.. I’ve never thought of combining farro and cous cous. Will definitely try this soon.. summer perfect dish ❤

  • Awesome…followed all your direction and steps in detail (using Jovial whole wheat Einkorn flour of course��) didn’t skip any of your instructions. The bread came out like the picture on your cookbook������. And the smell of the Einkorn bread even during proofing was amazing in my kitchen. Personally, I really like the whole wheat Einkorn flour to work with since for me it takes minimal kneading and handling. So easy to shape too. I used a well floured banneton basket.
    Now the hardest part is slicing this pretty looking bread..
    Thanks so much for your video.

  • The pearled farro didn’t lose any nutrients since it is not a whole farro? Also, since it is rich in Vitamin B’s, would taking a super B complex be too much for a daily intake if you had a farro salad for lunch/dinner?

  • Excellent video. Great tips, and such a lovely lady and kitchen. How wonderful the marble tops are for working with your dough! Thank you so much for sharing your time and knowledge with us!

  • Great video! Very helpful! I am using organic einkorn berries from Jovial, they are the best quality and unbeatable price as well. Thank so very much!

  • Thanks Carla! I made my first loaf turned out pretty good. I’m wondering though how to manage the starter moving forward? Do I still need to feed daily? Maybe you can do a short video just on managing the starter! XO

  • Carla, my first loaf….rose fantastic…floured the banner on really well…when I went to turn it into the preheated dutch oven, the darn thing stuck a bit and landed on the side of the pot!!! I was so bummed…my perfect loaf….����

  • You’re super accurate with all your ingredients and then you throw in a “batch” of levain. What’s a “batch”? Is that a measuring unit?

    Nevertheless, great video. Thank you. I wish you showed the crumb too.

  • As someone with a Caibbean background I make Farro and Peas using kidney, pgeon or pinto beans. Prepared the same way except instead of rice, I use farro!!

  • I never heard of this wheat before. I’m cooking some tonight. It sounds really good. I guess when cooked properly, it’s almost like a rice in resotto. Tender, al dente.

  • I love your cookbook and products! I have bought cookbooks my whole life and have many, but this is the single best cookbook I have ever had and I am making most of the recipes I live in this cookbook! I have been determined to figure out how to make good whole grain bread and was about ready to call the company with questions, so this video is perfect timing! I only have a large toaster oven at this point, so I have to adjust length of cooking time as it only heats to 425. And, I only have cast iron bread pans I stack for a Dutch oven. I used to make 6 loaves in an hour with hard red wheat, but I want the most nutritious food for my family, so the effort is worth it. Even my imperfect breads are a big hit with my family and our digestion has significantly improved, a health bonus we did not expect. We love Jovial!

  • You definitely make yummy meals!! It’s healthy, easy to prepare and it looks like it tastes so good! Yuuum!�� I would definitely sabe this for later!��

  • This is so amazing. I actually just bought your book. I have a grain grinder and einkorn wheat berries. I am going to start making a sourdough today and when I got that ready will buy a Dutch oven. Your videos are so amazingly helpful. I hope you do more videos on the whole grain type breads ��

  • On the Jovial website the instruction calls for 285g of water instead of 345g in this video. Was 285g a typo? That’s only a little less than 50% of the flour weight. Thanks for any clarification!

  • thanks for the video; never made it before, going to try it as a side with some chives and lemon verbena from the garden. Will probaby fry some garlic in olive oil and throw that on

  • OMG Dani, great information & great video too, thank you! I’m going on Oshawa tomorrow, but in the three days between definitely I’m having this delicious salad!��������

  • I have been struggling for 2 weeks trying to navigate my way through the Keto diet….shopping, looking up recipes cooking, planning, and the most difficult thing… calculating to make sure that I am choosing the right foods to get to 70% fat. I decided to google Adkins since I had sooo much success with it 20 years ago. “I think I have died and gone to heaven…surely God has blessed the Atkins diet!!!”…OMG…. I was happily overwhelmed when I discovered all the information, tools, recipes, and daily tracker at my disposal…and Free!!! I now feel like I can do this diet and cant wait to make the Thai Peanut Buddha Bowl.