When I first came across Italian rice salads, I was listening to the radio. On “The Splendid Table,” my friend and food ...

For the past year and a half, I have been adjusting to cooking for one after decades of sharing the kitchen with my spouse, a ...

1. In a medium saucepan, combine water and farro. Add 2 teaspoons of salt. Bring to a boil over medium heat. Reduce the heat ...

Transfer the mixture to a large bowl. Add the farro, feta cheese, lemon zest and juice and 2 tablespoons extra-virgin olive to the bowl. Mix well to combine and season to taste with salt and pepper.

Set aside. For the salad: Combine all ingredients in a large bowl and mix to combine. Adjust seasoning with salt and pepper to taste. Cook’s notes: To cook farro, rinse 1 cup of dried farro ...

This farro arugula salad is a fresh, healthy meal packed with ... Add cooked farro and garbanzo beans to a bowl. Step 2. Add ...

In a large bowl, mix the salad greens, farro, goat cheese and cherries. Drizzle with vinaigrette and toss well. On a large platter, lay the squash down. Top with salad, then sprinkle with nuts as ...

"Farro gives this salad great texture and a wonderful nutty ... Drain farro, and transfer to a large bowl. Stir in lemon zest, lemon juice, paprika and 2 tablespoons of the oil.

Once assembled, the salad can sit for hours with no ill ... Using a slotted spoon or fork, transfer fruit to the bowl with the farro, reserving any juices for finishing. Add the red onion, herbs ...

Drain well, then transfer to a large bowl and let cool ... Add the tomatoes, onion, chives and parsley to the farro and toss. Add the dressing to the salad, season with salt and pepper and ...

Place the kale in a serving bowl and top with farro, pomegranate seeds ... Toss dressing with salad, or serve on the side with individual portions.