I had a lot of fun learning how to cook with farro and I wish I knew about this when I was a vegetarian because it is really easy to cook, super filling, and it seems to be very versatile. The reason I decided to try it this week is because I received free samples from the Eat Write Retreat Scholarship Challenge to win a ticket to their conference in Philly this year. The contest is being run by Tuscan Fields, who sent out samples of farro to all of the contestants.
My samples were Farro Perlato (organic semi-pearled Emmer) and Farro ai Funghi (organic semi-pearled Farro with ‘Porcini’ mushrooms”. Both were delicious. And obviously I had to make two different recipes with them so I could play around and see how awesome these little farro fellas are. I wanted to make one hot and one cold dish to see what temperature I prefer farro. I like both! I decided to keep the recipes simple because this is a learning experience for me. Now I need to buy more farro and try some crazy recipes with it! This recipe was my favorite of the two, so I chose it to be my entry to the contest. It was also my cousin’s favorite, so I have to make it for her again because it is the perfect salad to bring to work for lunch!
So what did the farro look like uncooked?
So what did it look like cooked?
A couple side-notes before we get started: I used a rotisserie chicken and cut up all the white meat from it for this (I ate the rest of it in the meantime…this was after work and I was hungry!). Obviously you can just cook a couple pieces of chicken breast instead if you want. For cooking the farro, I pretty much just followed the directions on the back of the box. Also, I would go light overall with salt since the feta adds a lot of salty flavor at the end.
On to the recipe!!