For this herbaceous sweet-savory take on tabbouleh from chef Dylan Patel at Chicago's Avec, grilled grapes make fast friends with farro, honey-roasted peanuts, lots of herbs, and a nutty ...

Want me to make it more playful, elegant, or maybe a bit more descriptive? I have enjoyed farro at restaurants and liked the texture and the flavor. A bit of al dente to the bite and a nutty ...

Season with salt and set aside. In a large bowl, combine cooked farro, roasted veggies and cooked guanciale. Toss well until combined. Season with salt and toss in enough dressing to slick the grains.

But my favorite use for this grain is in this rich, pasta-like dish. Using farro in risotto recipes gives the dishes a different flavor and texture than what you get from arborio, the grain used to ...

“Charlie Bird’s Farro Salad is my favorite side dish ever,” Garten captioned the post on Instagram. “It’s earthy and sweet from the farro cooked in apple cider, citrus-y from the fresh lemon ...

Once the broth has come to a simmer, return chicken to skillet, skin-side up. Carefully transfer to the oven and roast until farro is tender and chicken skin is crisp, 30 minutes.

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 ...

Place on a single layer and roast until golden and tender ... In a large bowl, mix the salad greens, farro, goat cheese and cherries. Drizzle with vinaigrette and toss well.