You could use it as a substitute in recipes that use quick-cooking barley. Go to www.quackeroats.com and look at the recipes for Quick Barley. -Grainlady

I like this Paula Wolfert recipe

Here is a link that might be useful: Creamy farro and chickpea soup

I love the nutty taste of Farro in salads. Try this Giada De Laurentiis recipe. I have triped it and used it for parties. I also added other veggies.

Ingredients
10 ounces farro (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
3 ounces Parmesan, crumbled (about 3/4 cup)
1 small bunch chives, snipped (about 1/4 cup)
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper

Directions

In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.

Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.

I used to be able to buy farro at Costco, and now they don't seem to carry it any longer. There's a bulk store nearby that carries all sorts of grains and wheats, and when I asked if they had farro, they had no idea what I was talking about.

Does it go by any other name perhaps? I'd like to get it again but have a lot of trouble finding it.

Try Quaker Oats instead of quackeroats.com.

Lars

I used to be able to find it in Costco as well. I will check again when I go next.

Mago - I love the taste of farro and mostly use it in salads, you can use as a side dish like rice or in a soup. I make a salad with cooked farro, lentils, garbanzo beans, and add a simple mustard vinaigrette or just lemon juice, red wine vinegar, salt and pepper, olive oil and if you like spice some red flakes. You can make it different depending on what is in season in vegetables like cucumbers, tomato, grilled veggies, can also add nuts and dried fruit of choice, it really goes with anything and what do you have and prefer.

Susy - I brought my farro from Italy and sometimes I found it in NY. I bought spelt in the internet and takes much longer to cook. I have not found any store that carries it in my area. Recently I had a salad in a restaurant that serves local produce.

Farro salad with seasonal veggies in a light dressing.

Silvia

Here is a link that might be useful: farro or spelt

I love farro, I just don't cook enough with it. This recipe cooks very similar to risotto, which calls for adding a little bit of the liquid at a time and stir.

I made Martha Stewart's Farro and Porcini Risotto a while ago and loved it! The farro tasted earthy and nutty, with a splash of green from the basil and parsley. It was chewy and creamy in all the right places. The porcinis added a smokey, woody flavor and the grated cheese gave it a salty depth. This dish is not meant for the light-hearted though; it's hearty and rustic and would do best on its own with a nice glass of red wine. It's definitely not springtime fare, which is perfect for a nice hearty dinner on a cold night.

Farro with Porcini Risotto
Recipe Source: Martha Stewart
Serves 4

Ingredients
1/2 cup (1 1/2 ounces) walnuts, toasted
1/2 cup fresh basil
1/2 cup fresh flat-leaf parsley
1 garlic clove
Coarse salt and freshly ground pepper, to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cups farro
3/4 cup (1/2 ounce) dried porcini mushrooms
1/2 cup dry white wine
5 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 cup shaved Parmesan cheese (about 1/2 ounce) for garnish

Directions
To make pesto, pulse walnuts in a food processor until coarsely ground. Add basil, parsley, garlic, salt, and pepper, and process. With machine running, pour in oil, and puree.

To make risotto, bring farro, mushrooms, wine, and 2 cups stock to a boil. Cook, stirring occasionally, until liquid has been absorbed, about 5 minutes. Reduce heat to medium-high. Continue to cook, stirring and adding stock 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. It should take 20 to 25 minutes. Stir 1/3 cup pesto into risotto. Top with Parmesan and remaining pesto.

Thanks all! I haven't had a chance to cook any of the Farro yet - hopefully by the weekend. We love nutty flavors - the soups and salads sound delicious.
I appreciate all your suggestions & recipes. I will definitely try them.

Funny I just bought a bag yesterday at TJs as well. I just threw one cup in the rice cooker, with a bit of powdered chicken bouillon (aka salt), two cups of water, and it was good to go as my starch along with chicken picatta and braised bok choy. At least I and one kid enjoyed it....

I love this farro recipe and I've made it twice. I haven't had dried porcini either time but it's still a tasty outcome. I just added a few more crimini mushrooms. I assume you would simply have less cook time and would skip the soak in hot water in the beginning of the directions for the quick cook farro.

Eileen

Here is a link that might be useful: Farro with shrooms.

What a timely post! Last night we had dinner at a local foodie hot spot called Nook Bistro. They've revised their menu and guess what was featured with a pork chop?
(Niman Ranch Herb Roasted Pork Chop
with farro, walnuts, dates, roasted winter squash, grilled castelfranco raddichio and sage brown butter)

I don't eat wheat, but it sure sounds like a winning combination!