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Uncooked whole farro

What is farro, you ask?

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If you haven’t heard of farro:

A specific type of common wheat, farro has been a staple on European tables since Roman times. As little as a few years ago, farro was still quietly making appearances on domestic restaurant menus. Today most of us can find this fabulously healthy ancient grain in our local supermarkets.


How people are enjoying farro:

Sold dried, add farro to boiling salted water and cook until soft. It has a nutty flavor when cooked and can be enjoyed on its own or in composed salads. At a recent wedding, our bride and groom chose a delicious combination for their main course:


Flat Iron Steak with a fresh chimichurri sauce paired with Lemon-Herb Poached Salmon baked with leeks and presented with a warm lemon basil vinaigrette; served with Beet, Mushroom and Farro Salad with fresh herbs and lemon infused olive oil.



Below, please find our recipe for this perfect autumn dish: Farro Salad with Golden Beets and Mushrooms. Enjoy!


Farro Salad with Golden Beets and Mushrooms
Farro Salad with Golden Beets and Mushrooms

Farro Salad with Mushrooms & Golden Beets

  By Beth Sogaard  , ,

October 25, 2017

Serve with grated Asiago or Parmesan cheese. In the fall you can serve this warm like a pilaf, or stir into good stock for a soup.

  • Yields: 6 servings


1/2 lb farro

2 medium golden beets

3/4 lb fresh mushrooms, mixed if possible, sliced

3 tbsp extra virgin olive oil (in all)

2 tsp minced garlic

To assemble:

1/3 cup extra virgin olive oil

3 tbsp chopped italian flat leafed parsley

1 tbsp minced fresh sage leaves

1/2 cup sherry or red wine vinegar

kosher salt and freshly ground pepper, as needed

2 cups mixed greens or baby arugula (optional)


1Cover the farro with water and bring to a boil in a medium sauce pan. Add a teaspoon of kosher salt and stir well. Cook at a gentle boil until tender throughout, approximately 20 minutes. Remove from heat and drain. Toss with 2 tablespoons of the olive oil and chill.

2Meanwhile, boil the beets in salted water until tender. Let cool, then peel and dice. Chill.

3Heat a medium skillet over medium high heat and add the remaining tablespoon of olive oil. Saute the mushrooms until browned and almost tender. Add the garlic and season with salt and pepper to taste. Cook for 3 minutes more, then remove from the heat and chill.

4To assemble the salad: Toss the farro, beets, mushrooms, 1/3 cup olive oil, parsley, sage and vinegar in a large serving bowl. Taste and season with salt and pepper. Add a little more vinegar or olive oil if needed.

5Toss in the greens, if using, and serve.

Farro is an ancient form of wheat, eaten by the Roman legions.


AUTHOR - Beth Sogaard

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