Farro is a rustic ancient grain from the Tuscany and Umbria regions of Italy. The grain arrived in Rome about 44 BCE and has been cooked the same way since—which is why it’s considered an “ancient ...

1. In a bowl, combine the shallot, a pinch each of salt and pepper, honey, and vinegar. 2. Whisk in the olive oil until it is ...

You can top the farro with anything you’d like. Try other proteins such as beans or meat, leafy vegetables such as arugula, crunchy vegetables like fennel or carrots, herbs such as cilantro and a ...

This Roasted Beet and Farro Salad is a superfood salad loaded with nutrition and fabulous flavor. Easy to make, healthy and ...

For a meatless Monday meal, I often turn coarsely chopped greens (such as spinach, collard, chard or kale) into a delectable dish. How? I cook greens in just enough broth to make them tender-crisp, ...

Hearty grains are versatile addition to your cooking, if you haven’t added them into your rotation already. With nutty flavors, chewy textures, fiber and protein, they can make an excellent base for ...

Weeks ago, as the lockdown loomed, many worried shoppers filled their grocery carts with grains. Valued for their storage longevity and culinary versatility, folks preparing for a quarantine lined ...