If you ask me, though, quinoa’s 15 minutes of fame are long over.
My favorite whole grain lately?
When cooked, it’s plump, dense, chewy, and has a strong nutty flavor.
Andrew Purcell, Carrie Purcell
It’s also easier to cook than other grains that require simmering or steaming.
(If you’re curious,here’s exactly how to cook every grain.).
Cooked farro also keeps better in the fridge than rice because it doesn’t dry out as much.
Below are my favorite ways to eat farro.
Bulk up store-bought red pepper soup with farro and shrimp.
Recipe:Shrimp, Farro, and Red Pepper Soup
Make stir-fried farro instead of fried rice.
It’s the opposite of a #saddesklunch.
Recipe:Farro Fennel Salad With Salmon and Feta
Make a four-ingredient salad.
Recipe:Cheesy Farro With Kale and Asparagus
Round out a sheet pan dinner with reheated farro.
The only thing missing?
Farro soaks up the orange flavors and adds a little nuttiness to this weeknight dinner.
Recipe:Sheet Pan Salmon With Kale, Orange, and Farro
