My new favorite grain to cook with is farro: it’s chewy, hearty, and totally verastile. In this recipe I’ve tossed the farro in a simple lemon and herb vinaigrette and stuffed it inside some sweet roasted peppers, a delicious and lunchtime meal, or the perfect side to a roasted chicken for dinner. Get the recipe, plus learn more about farro, over at Marcus Samuelsson.com.
Tara O'Keeffe
I’ve only started hearing about farro recently. It’s like the sequel to quinoa. Thanks for giving it a little exposure here. I’m saving this recipe & will make it once I find the farro!