Tag Archives: Farro

Lemony Farro Salad

Lemon Farro Salad

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?


Pretty, right?

So what did it look like cooked?

Lemony Farro Salad

 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!!

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Farro al Funghi

Farro Fajitas

With my sample of Farro ai Funghi from Tuscan Fields for the Eat Write Retreat  contest for a ticket to a conference in Philly, I thought it would be fun to make vegetarian fajitas. Also I made this on Thursday, which is taco night, so why not? Also, alliteration is fun. I wanted to have more fun and make it Farro Fajita Pitas, but I couldn’t find pitas at the store :(

Since the farro has a lot of protein in it to begin with I didn’t feel the need for any other protein source, like meat or beans. Also, I just wanted to taste the flavor of the farro.I added mushrooms because 1) I like mushrooms a whole lot and 2) I think the texture of them makes for a great meat substitute. This is a really simple recipe, and was satisfyingly filling. Although next time I might try it with the Farro Perlato because the Farro al Funghi was so delicious on its own that it seemed almost criminal to mix it up with salsa and cheese. I still did it, and still enjoyed it, so overall it was a huge success.

Also, check out the beautiful onion I found at the grocery store! I couldn’t find onions this pretty even when it was my job to pick out beauty onions for the sets of Food Network shows! The peel wasn’t broken at all!


Crazy, right? I almost didn’t want to cut it up!

Here’s the Farro al Funghi on its own so you can see how delightful it is.

Farro al Funghi

Seriously, that alone makes an amazing side dish. I might have to get some for Easter.

On to fajitas!

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