And the taste is nutty, with spicy undertones. Farro is typically prepared in two ways — either boiled and drained like pasta or steamed and infused with water like rice. When infusing ...

Whisk to combine. Gradually whisk in oil. Taste; add more salt or lemon juice from the other lemon half, or both, if needed. Drain farro-pasta mixture, discarding bay leaves. Add to bowl with ...

Nutty farro is chewy and soaks up the flavors of the beef broth and mushrooms. The turkey and farro are mixed with tomatoes, onion, garlic, and herbs for a savory filling.

Add the garlic and cook until it is very aromatic, about 1 minute. Add the farro and stir to coat it evenly. Add half the broth (with the now-rehydrated porcinis) to the farro. Cover and simmer ...

This warm, savory stew of cannellini beans and farro simmered in broth with aromatics until the grain is tender is, at its heart, as warming as a thick woolen sweater. (Use vegetable broth to turn ...