Type what you have

Ingredients

• ✓ farro
• water
• salt

Instructions

1. 1 Combine water, farro, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure naturally according to manufacturer's instructions for 10 minutes. Release remaining pressure through the vent. Unlock and remove the lid. Drain any excess liquid that was not absorbed.

By LauraF

Ingredients

• ✓ farro
• chicken broth
• cherry tomato
• mozzarella cheese
• basil
• almond
• red onion
• balsamic vinaigrette salad dressing

Instructions

1. 1 Combine chicken broth and farro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes. Drain; cool completely.
2. 2 Transfer cooled farro to a bowl; stir in tomatoes, mozzarella, basil, almonds, and sliced onion. Add vinaigrette; mix well.

By SunnyDaysNora

Ingredients

• ✓ farro
• asparagus
• cherry tomato
• walnut
• cranberry
• parsley
• chive
• balsamic vinaigrette
• parmesan cheese

Instructions

1. 1 Soak farro in a large bowl of water for at least 12 hours. Drain.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in drained farro and return to a boil. Reduce heat to medium and cook farro uncovered, stirring occasionally, for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
3. 3 Meanwhile, fill another large pot with lightly salted water and bring to a boil. Add asparagus and cook, uncovered, until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and chop. Set aside.
4. 4 Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle with balsamic vinaigrette and sprinkle with about 3/4 cup Parmesan cheese; toss until evenly mixed. Top with remaining 1/4 cup Parmesan cheese and serve at room temperature.

By Duncan

Ingredients

• ✓ farro
• water
• great northern bean
• cherry tomato
• parsley
• parmesan cheese
• lemon juice
• salt
• black pepper

Instructions

1. 1 Bring water to a boil in a saucepan. Add farro and reduce heat, cover, and simmer until farro is tender and liquid has been absorbed, up to 40 minutes.
2. 2 Fold cooked farro, great northern beans, cherry tomatoes, parsley, Parmesan cheese, lemon juice, salt, and black pepper together gently in a bowl and stir to combine.

By Eric Olsen

Ingredients

• ✓ farro
• butternut squash
• olive oil
• garlic
• kale
• chicken breast
• cream of chicken soup
• raisin
• pine nut
• salt

Instructions

1. 1 Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
2. 2 Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
3. 3 Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
4. 4 Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
5. 5 Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.

By msbalboa

Ingredients

• ✓ farro
• olive oil
• garlic
• lemon juice
• salt
• black pepper
• chicken broth
• kale
• feta cheese

Instructions

1. 1 Whisk olive oil, garlic, lemon juice, salt, and black pepper together in a bowl; set aside.
2. 2 Combine chicken broth and farro in a large skillet or wok; bring to a boil. Reduce heat to medium; simmer until farro is tender and broth is absorbed, 20 to 25 minutes.
3. 3 Stir olive oil mixture into farro until coated. Add kale; cook and stir until wilted, 2 to 3 minutes. Sprinkle feta cheese on salad; stir to combine. Season with salt and black pepper.

By Cris

Ingredients

• ✓ farro
• avocado poblano dressing
• chicken breast
• salt
• pepper
• olive oil
• arugula
• cucumber
• apple
• shallot
• avocado

Instructions

1. 1 Season chicken breasts with salt and pepper. Add olive oil to a large pan and cook chicken on medium heat for approximately 12 minutes, about 6 minutes per side. Let chicken rest for 5 minutes before plating.
2. 2 Using a large platter or bowl, create a bed of arugula. Sprinkle farro and the shaved cucumber, sliced apple, and sliced shallot over arugula. Place chicken breasts, whole or cut into pieces, on top. Garnish with slices of avocado. Evenly drizzle the salad with Marie's Creamy Avocado Poblano dressing.

By Marie's Dressings

Ingredients

• ✓ farro
• tomato
• cucumber
• mini bell pepper
• avocado
• kalamata olive
• feta cheese
• olive oil
• balsamic vinegar
• mustard
• garlic
• salt
• pepper

Instructions

1. 1 Place cooked farro into a bowl. Add tomato, cucumber, bell peppers, avocado, and olives. Top with feta cheese.
2. 2 Combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a lidded jar. Shake until dressing is well combined. Drizzle 1 to 2 tablespoons of dressing on top of bowl.

By tcasa

Ingredients

• ✓ farro
• olive oil
• mild sausage
• red onion
• delicata squash
• mushroom
• vegetable broth
• water
• pecorino romano cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add sausage, onion, and squash. Cook, stirring occasionally, until onion and squash are softened slightly and sausages have browned on once side, about 5 minutes. Turn sausages and add frozen mushrooms; cook, stirring occasionally, until mushrooms have thawed, about 3 minutes.
2. 2 Stir in vegetable broth and farro; bring to a boil. Reduce heat and simmer until farro is tender and sausage is cooked through, 10 to 15 minutes, adding hot water to the pan as needed to prevent the mixture from becoming too dry.
3. 3 Lower heat and stir in Pecorino Romano cheese. Season with salt and pepper to taste and serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ farro
• vegetable broth
• fire roasted diced tomato
• canola oil
• zucchini
• cumin
• salt
• green bell pepper
• onion
• corn kernel
• garlic
• black bean
• cilantro

Instructions

1. 1 Stir farro, broth, undrained tomatoes and 1 tablespoon oil together in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat, and simmer for 25 minutes, or until the liquid is absorbed.
2. 2 Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add zucchini and sprinkle with 1/2 each of the cumin and salt; cook for 5 to 7 minutes, or until tender and browned, stirring occasionally. Remove from the skillet; set aside and keep warm.
3. 3 Add bell pepper, onion, corn, and garlic to the skillet. Sprinkle with remaining cumin and salt and cook for 5 minutes, stirring occasionally. Stir in beans, heat for 2 minutes. Return zucchini to the skillet along with cooked farro; stir to combine. Top with cilantro before serving.

By Hunt's

Ingredients

• ✓ farro
• water
• pesto
• lemon
• parsley
• salt
• black pepper
• asparagus
• green pea
• olive oil
• red pepper flakes
• chive

Instructions

1. 1 Combine water and farro in a pot and bring to a boil over high heat. Reduce heat to medium-high and cook, uncovered, until farro is creamy and water is absorbed, about 30 minutes.
2. 2 Remove from heat and stir in pesto, 1/2 of the lemon zest, 1/2 of the lemon juice, parsley, salt, and pepper. Cover to keep warm and set aside.
3. 3 Meanwhile, cover the bottom of a skillet with a small amount of water and bring to a boil over medium-high heat. Add asparagus and peas. Cover, reduce heat to medium, and cook for 5 minutes. Drain and season vegetables with remaining lemon zest, lemon juice, olive oil, red pepper flakes, salt, and pepper.
4. 4 Divide farro among 4 bowls. Top with vegetables and garnish with chives.

By RainbowJewels

Ingredients

• ✓ farro
• water
• celery
• feta cheese
• cherry
• green onion
• pecan
• lemon zest
• lemon juice
• olive oil
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
2. 2 Drain, spread on a baking sheet, and chill 5 minutes.
3. 3 Mix celery, feta, dried cherries, green onion, pecans, lemon zest, lemon juice, olive oil, salt, and pepper in a bowl. Add farro; toss to combine. Serve with lemon wedges.

By VirginiaWillis

Ingredients

• ✓ farro
• porcini mushroom
• olive oil
• brown mushroom
• salt
• onion
• garlic
• chicken stock
• creme fraiche
• flat-leaf parsley
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
2. 2 Heat olive oil in a pot over medium-high heat. Add cremini mushrooms and 1 pinch salt; sauté until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium; cook and stir until hot, 2 to 4 minutes.
3. 3 Add onion; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
4. 4 Stir in farro until coated in olive oil. Increase heat to high; add 1 cup chicken broth and 1 pinch salt. Bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
5. 5 Increase heat to high; stir in remaining 2 cups chicken broth. Bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro starts to get tender, about 15 minutes. Remove the lid; simmer, uncovered, until farro reaches desired tenderness, about 15 minutes more.
6. 6 Reduce heat to low; stir in crème fraîche and parsley. Season with salt and black pepper. Stir in Parmigiano-Reggiano cheese; serve.

By John Mitzewich

Ingredients

• ✓ farro
• chicken broth
• olive oil
• salt
• olive oil
• lemon juice
• greek seasoning
• garlic
• tomato
• cucumber
• red bell pepper
• red onion
• feta cheese
• salt
• black pepper

Instructions

1. 1 Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
2. 2 Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
3. 3 Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
4. 4 Meanwhile, whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese.
5. 5 Stir cooled farro into tomato mixture until completely coated with dressing; season with salt and pepper.

By WestCoastMom

Ingredients

• ✓ farro
• olive oil
• maple syrup
• apple cider vinegar
• sugar
• salt
• walnut
• chicken broth
• vegetable broth
• oregano
• basil
• green apple
• cherry
• flat-leaf parsley

Instructions

1. 1 Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until vinaigrette is smooth.
2. 2 Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.
3. 3 Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low; simmer for 10 minutes. Remove saucepan from heat, cover, and let sit until all liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl; cool to room temperature, about 30 minutes.
4. 4 Stir walnuts, green apples, dried cherries, and parsley into farro; drizzle in vinaigrette and toss to coat. Refrigerate until chilled, at least 30 minutes.

By Traci-in-Cali

Ingredients

• ✓ farro
• acorn squash
• olive oil
• salt
• black pepper
• vegetable broth
• onion
• maitake mushroom
• riesling wine
• cranberry
• thyme
• pecan
• parsley
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an extra-large baking sheet with aluminum foil.
2. 2 Cut each squash in half, slicing through stems and blossom ends; remove seeds. Prick skin with a paring knife. Brush 1 tablespoon oil on cut sides; sprinkle with ¼ teaspoon each salt and black pepper. Arrange squash, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, 45 to 50 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 Rinse and drain farro; transfer to a saucepan. Stir in broth and ¼ teaspoon salt; bring to a boil over high heat. Reduce heat to medium-low; simmer, covered, until tender, about 20 minutes. Drain any excess broth.
5. 5 Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion and mushrooms; cook until onion is translucent and mushrooms softened, 8 to 10 minutes. Add wine; cook and stir until reduced by half, about 30 seconds.
6. 6 Add cranberries and thyme; cook and stir until cranberries plumped, about 4 minute. Remove and discard thyme sprig. Stir in cooked farro, pecans, and parsley; season with balsamic vinegar and remaining ¼ teaspoon each salt and black pepper. Spoon farro mixture into squash halves. Keep warm in oven until ready to serve.

By Nicholio

Ingredients

• ✓ farro
• avocado oil
• carrot
• celery
• leek
• garlic
• tomato paste
• thyme
• oregano
• parsley
• salt
• black pepper
• chicken broth
• chicken breast

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select the Sauté function. Add carrots, celery, and leek; cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, then stir in farro. Push chicken breasts down into the liquid. Close and lock the lid.
2. 2 Select high pressure according to the manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions for 10 minutes. Release the remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
4. 4 Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Season to taste with salt.

By Bren

Ingredients

• ✓ farro
• water
• all-purpose flour
• salt
• black pepper
• olive oil
• chicken breast
• onion
• garlic
• mushroom
• chicken broth
• spinach
• artichoke heart
• parmesan cheese
• greek yogurt
• cream cheese
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Combine farro and enough water to cover in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain excess liquid.
2. 2 Meanwhile, whisk together flour, salt, and pepper in a small bowl.
3. 3 Heat 2 tablespoons olive oil over medium heat in a Dutch oven. Dredge chicken strips in flour mixture, and tap off excess. Working in batches if necessary, fry chicken in the Dutch oven; cook, turning occasionally, until golden in color and juices run clear, about 8 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken from pan and set aside.
4. 4 Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-high heat. Stir in onion, garlic, and mushrooms; cook, stirring often, until softened, 5 to 7 minutes. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue to cook until reduced slightly, 3 to 4 minutes.
5. 5 Reduce heat to low; stir in spinach and cook until wilted, about 2 minutes. Add in artichoke hearts and cook another 2 minutes.
6. 6 Add Parmesan, yogurt, cream cheese, and Italian seasoning to the pan; cook and stir until thoroughly incorporated. Season with salt and pepper.
7. 7 Return chicken to the pan; cook until heated through. Serve over cooked farro in a bowl.

By Kim

Ingredients

• ✓ farro
• pea
• vegetable broth
• white wine
• black pepper
• salt
• bay leaf
• oregano
• thyme
• onion powder
• garlic powder
• garlic
• celery
• carrot
• onion
• baby bella mushroom
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook mushrooms, onion, carrot, celery, and garlic in hot oil, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.
2. 2 Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.
3. 3 Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.

By Kim

Ingredients

• ✓ farro
• parsley
• cranberry
• pecan
• salt
• garlic
• olive oil
• red onion
• butternut squash
• salt
• water
• olive oil
• black pepper
• salt
• maple syrup
• mustard
• white wine vinegar
• blood orange juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Whisk blood orange juice, vinegar, Dijon mustard, maple syrup, ⅛ teaspoon salt, and black pepper together in a bowl. Slowly drizzle in 2 tablespoons olive oil while constantly whisking. Set vinaigrette aside.
3. 3 Combine water, farro, and ⅛ teaspoon salt in a small saucepan; bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
4. 4 Meanwhile, toss butternut squash, onion, 1 tablespoon olive oil, garlic, and ¼ teaspoon salt on the prepared baking sheet to evenly coat.
5. 5 Roast in the preheated oven for 20 minutes, stirring halfway through. Transfer farro to a bowl; set aside to cool.
6. 6 Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette; toss to combine. Refrigerate salad before serving for 20 minutes.

By France Cevallos

Ingredients

• ✓ farro
• parsley
• goat cheese
• cranberry
• walnut
• pepper
• kosher salt
• thyme
• maple syrup
• apple cider vinegar
• dijon mustard
• baby kale
• garlic
• red onion
• olive oil
• black pepper
• salt
• butter
• butternut squash

Instructions

1. 1 Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut butternut squash in half lengthwise and remove the seeds. Place squash, flesh side down into a 9x13-inch baking dish and add 2 cups water. Bake until a fork can easily pierce the squash, 1 to 1 ½ hours. Remove from oven and place each half on a rimmed baking sheet lined with parchment or foil. Top each half with 3 pieces of butter and sprinkle with salt and pepper to taste. Increase oven temperature to 425 degrees F (220 degrees C).
3. 3 While squash bakes, heat oil in a skillet over medium-high heat. Add onion and garlic and cook for 1 minute. Add kale and cook for 1 more minute. Remove from heat and transfer mixture to a bowl.
4. 4 Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine.
5. 5 Add farro, walnuts, and cranberries and toss mixture to evenly coat. Divide farro mixture amongst the 2 squash halves. Bake for 10 minutes.
6. 6 Top each squash evenly with goat cheese and return to the oven for 3 minutes.
7. 7 Garnish with more goat cheese, thyme or parsley if desired.

By Nicole McLaughlin

Ingredients

• ✓ farro
• salt
• milk
• sugar
• vanilla bean

Instructions

1. 1 Place farro in a bowl and cover with several inches of cool water; let stand in refrigerator for 8 hours to overnight. Drain.
2. 2 Place farro in a saucepan and cover with water; stir in a pinch of salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
3. 3 Mix milk, sugar, vanilla bean with seeds, and a pinch of salt together in a saucepan. Cook and stir over medium-low heat until sugar is dissolved and milk is warm, 5 to 7 minutes. Remove vanilla bean and add farro to milk mixture. Cook and stir until heated through, about 5 minutes.

By Fran

Ingredients

• ✓ farro
• tuna
• jarlsberg cheese
• egg
• tomato
• avocado
• dressing
• crouton

Instructions

1. 1 Divide cooked farro between 2 serving bowls. Top evenly with tuna, Jarlsberg cheese, egg, tomato, and avocado. Add dressing and sprinkle with croutons.

By tcasa

Ingredients

• ✓ farro
• coconut milk
• almond milk
• maple syrup
• vanilla extract
• cinnamon
• nutmeg
• salt
• coconut
• almond

Instructions

1. 1 Combine farro, coconut milk, almond milk, maple syrup, vanilla, cinnamon, nutmeg, and salt in a large pot. Bring mixture to a simmer over medium heat, stirring occasionally. Cover, reduce heat to low, and continue to cook until liquid is mostly absorbed and farro has reached desired doneness, 20 to 25 minutes.
2. 2 Serve warm, topped with toasted coconut and almonds.

By Kim

Ingredients

• ✓ farro
• butter
• onion
• kosher salt
• cumin
• ancho chile powder
• chipotle chile powder
• tomato paste
• oregano
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a heavy skillet with a tight-fitting lid over medium heat. Add onions and salt; cook and stir until onions have softened up and turned translucent, about 5 minutes. Add cumin, ancho chili powder, and chipotle chili powder; cook and stir about 1 minute. Add tomato paste; cook and stir about 2 minutes over medium heat. Add oregano and drained farro. Stir until farro is completely coated with the spice/butter mixture, about 2 minutes.
3. 3 Pour in chicken broth. Raise heat to high and bring to a simmer. As soon as mixture starts to bubble, stir, and cover. Remove from heat.
4. 4 Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.

By John Mitzewich

Ingredients

• ✓ farro
• butter
• chicken stock
• heavy cream
• mozzarella cheese
• parmesan cheese
• greek seasoning

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and stir in farro. Cook and stir for about 2 minutes. Pour in chicken stock and stir to combine. Change to Manual setting. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add cream, mozzarella cheese, Parmesan cheese, and Greek seasoning. Stir until melted.

By thedailygourmet

Ingredients

• ✓ farro
• water
• quinoa
• couscous
• cucumber
• red onion
• orange bell pepper
• yellow squash
• olive oil
• lemon
• kosher salt
• feta cheese

Instructions

1. 1 Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. 2 Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
3. 3 Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
4. 4 Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
5. 5 Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

By Chrissy Gaynor

Ingredients

• ✓ farro
• olive oil
• onion
• celery
• carrot
• garlic
• basil
• oregano
• mushroom
• salt
• black pepper
• celery leaf
• vegetable stock
• tomato paste
• soy sauce
• coconut milk

Instructions

1. 1 Heat olive oil in a pot over medium heat. Add onion, celery, and carrots. Cook until onion is soft and translucent, 3 to 5 minutes. Add garlic, basil, and oregano and cook for another 30 seconds. Mix in mushrooms, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat for 10 minutes.
2. 2 Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
3. 3 Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

By Bren

Ingredients

• ✓ farro
• lemon
• mint
• cherry tomato
• water
• garlic
• maple syrup
• lemon juice
• tahini
• red onion
• zucchini
• shrimp
• black pepper
• salt
• oregano
• red wine vinegar
• olive oil

Instructions

1. 1 Whisk oil, vinegar, oregano, salt, and pepper together in a large bowl. Add shrimp, zucchini, and onion; toss to coat.
2. 2 Thread shrimp and vegetables onto eight 8-inch skewers.
3. 3 Preheat an outdoor grill to medium heat and lightly oil the grate.
4. 4 Meanwhile, for dressing, whisk tahini, lemon juice, maple syrup, and garlic together in a small bowl. Slowly add the water, whisking constantly until smooth and drizzling consistency.
5. 5 Grill skewers, covered, turning once halfway through, until shrimp are opaque and vegetables are crisp-tender, 10 to 12 minutes.
6. 6 Divide farro among 4 bowls. Top with shrimp and vegetables, tomatoes, and mint. Drizzle with dressing. Serve with lemon wedges.

By coweed

Ingredients

• ✓ farro
• carrot
• celery
• onion
• salt
• olive oil
• garam masala
• vegetable broth
• red lentil

Instructions

1. 1 Place carrots, celery, and onion in a large bowl; sprinkle with 1 teaspoon salt. Heat 1 tablespoon olive oil in a large soup pot over medium heat. Cook and stir vegetables in hot oil until onion is translucent, about 5 minutes.
2. 2 Push vegetables aside to clear a space in the center of the pot. Heat remaining 1 tablespoon olive oil in the center. Sprinkle garam masala over hot oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
3. 3 Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes.
4. 4 Add lentils to the pot. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.

By Zahira Malakh