Farro, also known as Emmer is a heritage wheat varietal grown in the mountainous region of Tuscany, which is where I was first introduced to it. At Bagnaia, a commune south of Sienna, I learned to grow, harvest, thresh and cook this ancient grain and became infatuated with its nutty flavor, chewy texture and versatility. Lonesome Whistle Farm is currently growing and selling farro in Eugene, Oregon, which has allowed me to rekindle my love affair. My favorite way to use farro is as a base for a grain salad that showcases whatever delicious vegetables are in season. Farro can also be ground and used to make bread and fresh pasta, which I sometimes do in my Vitamix blender. Farro pasta with chanterelles and walnut pesto is a seasonal favorite. Whenever you add farro to a dish you are adding earthiness, nuttiness as well as nourishment (farro is high in fiber, protein, vitamin B3, magnesium and zinc).
Here are three recipes for farro salads and a farro and mushroom risotto. Recently during a live cooking demo at the Lane County Farmers Market, I said something very cheesy, along the lines of, “The farro is the stage for the wondrous ingredients of springtime to dance upon,” and it’s true!
To Cook the Farro:
- Soak the farro overnight in water. Bring a large pot of water to a boil and add in the farro, cook until tender 30-50 minutes. The farro from Lonesome Whistle takes less time than most other store bought farro, just make sure it has a, tender texture. Strain the farro and rinse it in cold water.
Spring Farro Salad with Green Garlic Pesto
Serves 8 with leftovers
This recipe is very versatile, you can replace the asparagus with whatever seasonal vegetable you are most excited about – zucchini, snap peas, shelling peas, tomatoes, roasted peppers, really whatever you like! And the pesto can be made with whatever fresh herbs you enjoy and look best at the market – parsley, basil, mint, you could even use arugula or kale! Using the Petite Suisse cheese makes this pesto exceptionally creamy and rich. You can also use chevre or fromage blanc. If you feel like making a more traditional pesto with parmesan and nuts, it will also be delicious!
Ingredients
4 cups cooked Farro
1 bunch asparagus
½ pint fiddle head ferns
Pea tendrils or sprouts
½ pint snap peas
For the pesto:
4 meyer lemons
¼ lb nettles, picked from the stem
½ pint Garlic and Herb Petite Suisse from La Mariposa
1 bunch green garlic
½ cup olive oil
Directions:
- Prepare the vegetables:
- With a vegetable peeler, peel ribbons of asparagus and place them in a bowl of ice water. Peel as much as you can, and place the remaining pieces of asparagus on griddle. You only need a handful of the shaved asparagus ribbons for garnishing. Peeling the thickest pieces of asparagus is optimal and easier.
- On a large griddle, grill or cast iron pan on high heat, cook the asparagus and fiddlehead ferns with a touch of olive oil and salt until they are done to your likeness. I like my asparagus to have just a slight bend in it, not too floppy!
- Chop up the pea shoots/sprouts into bite sized pieces ]
- Char half of the green garlic until it is blistered and tender
- Make the Pesto:
- Chop up the charred and fresh green garlic and place it in the blender with nettles, petite suisse, zest and juice from two lemons and olive oil and blend until smooth. If you are having trouble blending, don’t hesitate to add a little water. Taste and adjust salt to your liking.
- Assemble:
- Chop the cooked asparagus and fiddlehead ferns into bite sized pieces.
- Combine all ingredients in a large bowl and taste to adjust seasoning. You will probably need to add more lemon juice and salt. It should be creamy, tangy and delicious. Like a giant bowl of springtime!
This grain salad will last for a week in the fridge and will make an amazing snack. It makes a delicious lunch or side dish for a fish or chicken dinner.
What’s in My Fridge Farro Salad
Ingredients:
3 cups cooked farro
1 bunch kale
1-2 cloves garlic
2 lemons
1/4 cup capers
1/2 cup pitted castelvetrano olives
1/4 cup pitted kalamata olives
1 Tbsp calabrian chili oil
1 Tbsp harissa paste
1 Tbsp olive oil
Salt and Pepper to taste
Directions:
- Chop the kale into bite sized pieces and place them in a large bowl. Add in the juice and zest from 2 lemons, harissa, a pinch of salt and 1-2 cloves of garlic grated on a microplane. Massage until the kales starts to wilt, about 3-5 minutes.
- Roughly chop the olives. Add the farro, olives, capers and chili oil. Mix well. Taste and adjust seasoning to your liking.
- Fun additions: Jarred artichoke hearts, sun-dried tomatoes in olive oil, good canned tuna, preserved lemon, feta. This salad is really delicious on its own but is also a great side dish for roasted chicken and fish. A wonderful addition to a picnic or potluck (if you MUST go to a potluck).
Autumn Farro Salad
Ingredients:
4 cups cooked farro
2 Tbsp olive oil
1 large butternut squash cut into 1/2″ cubes
2 cloves garlic
2 tsp ground coriander
1 tsp smoked paprika
1/2 tsp cayenne
1 large shallot, finely minced
1 tbsp honey
1/2 cup sherry vinegar
2 Tbsp sumac
1 cup golden raisins
1 bunch parsley, leaves removed from stems, finely chopped
1 bunch mint, leaves removed from stems, finely chopped
Additional salt and olive oil to taste
Directions:
- Preheat oven to 425.
- Toss the cubed squash with olive oil, coriander, paprika, cayenne and salt. Mix well and place on a parchment lined sheet tray. Roast 20-30 minutes until tender. Allow to cool.
- In a medium sized bowl combine the sherry vinegar and honey and mix well to dissolve. Add in the minced shallot and golden raisins. Set aside.
- When the squash has cooled, combine all of the ingredients in a large mixing bowl. Add olive oil, salt and sherry vinegar to taste. Enjoy!
Wild Mushroom and Farro Risotto
Serves 2
Ingredients:
1 qt. Chicken or vegetable broth
½ cup dry white wine
2 cloves garlic, crushed
2 whole sprigs of thyme
1 lb wild mushrooms, cleaned and cut into large chunks, divided into two portions
¼ cup olive oil
4 Tbsp butter
1 large leek, cleaned and diced
1 large white onion, cleaned and diced
¼ cup chopped thyme
5 cloves garlic, peeled and diced, divided into two portions
1 cup arborio rice
½ pt creme fraiche
Black pepper, ground or freshly cracked
½ cup grated parmesan cheese
Instructions:
- In a small pot, warm your broth and wine with 2 cloves of crushed garlic and 2 sprigs of thyme. It should be on a low heat, the goal is not to evaporate moisture but to infuse the broth with the flavor of the garlic and thyme and keep it warm for when you are ready to incorporate it into the risotto.
- Finely chop ½ of the mushrooms.
- In a large saute pan over medium high heat, warm the olive oil and half of the butter until they begin to sizzle. Add onions, leeks and finely chopped mushrooms and saute until they start to caramelize, stirring regularly. Add chopped thyme and garlic and continue to saute until they are fragrant. If any of the vegetables start to stick to the bottom of the pan, deglaze with a bit of white wine.
- Add the farro and continue to saute it is lightly toasted, about 5 minutes.
- Add one cup of warm broth and stir to incorporate. Once the broth has been absorbed, add another cup of broth.
- While your risotto is simmering, combine creme fraiche, 2 tsp freshly cracked pepper and ½ cup of freshly grated parmesan in a large bowl and whisk well until it starts to form soft peaks.
- In a separate pan, saute the remaining mushrooms with butter and garlic until they are tender and begin to caramelize, season well with flakey sea salt.
- Continue the process of adding the broth to the farro, tasting the farro for seasoning as you go and adding salt as needed. Once it is cooked to your desired doneness, fold in the whipped creme fraiche and top with the sauteed mushrooms and a generous dusting of freshly grated parmesan cheese. Enjoy!
