Suzanne Goin, my favorite chef in the whole world, is a big fan of farro, according to Sunday Suppers at Lucques. And it's from Lucques that I first tried a couple of farro recipes, and I was intrigued enough to want to try more.
Which led me to Heidi Swanson's 101 Cookbooks, and her Citrus Parmesan Farro Salad, variants of which are my current favorite ways to use farro: I've made that recipe verbatim, as well as a variant with roasted spring onions. I've also made a version with roasted beets and a balsamic/red-wine/shallot/lemon-juice vinaigrette, and that was also delicious.
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