How to Cook Farro: Roasted Squash & Farro Salad with Feta

Farro is a whole grain with a nutty flavor and chewy texture. While it is not gluten-free, this ancient grain is a good source of protein and is great for salads, soups, and as a simple side. Read on for more on how to cook this popular grain and try our recipe for Roasted Squash & Farro Salad with Feta.


How to Cook Farro (Recipe Credit: Bob’s Red Mill)

Direct Method: Rinse and drain 1 cup farro. Place in a pot and add 1/2 teaspoon salt and enough water or stock to cover (about 3 cups). Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water.

Quick-Cooking Method: Cover 1 cup farro with water and soak in the refrigerator overnight. Drain; place in a pot and add 1/2 teaspoon salt and water or stock to cover (about 3 cups) then bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Drain off any excess water. Makes about 2-1/2cups. (Click Here for the Instant Pot directions


Roasted Squash & Farro Salad with Feta 

This simple salad goes well with any seasonal squash and keeps well for lunch throughout the week. Farro is an excellent grain for a good source of protein, but feel free to substitute brown rice or quinoa if you maintain a gluten-free lifestyle. (Photo Credit: Jody Horton Photography)

You will need:
  • 1 med-large winter squash (butternut, pumpkin, acorn, red kuri, etc)
  • 8 ounces Homestead Gristmill Farro
  • 2 small sweet red peppers, diced
  • 1 bunch green onion, sliced thin (white part and about 1/2″ of green)
  • 1 small handful parsley leaves, chopped
  • 4-6 ounces Bee Tree Goat’s Milk Feta Cheese, cut into 1/2″ cubes
  • Juice of 1 lemon
  • 1/2 teaspoon whole grain or dijon mustard
  • 1/2 c. olive oil + extra olive oil for roasting squash
  • salt and pepper to taste
Directions

Peel and cut squash into 1 1/2″ cubes. For soft-skinned winter squash (such as acorn or delicata), you can go ahead and skip the peeling process. Preheat the oven to 425°F.  Toss the squash cubes with olive oil, salt and pepper and spread out onto a baking sheet.  Roast, tossing once or twice, until tender and lightly browned.

Rinse and drain 1 cup farro. Place in a pot and add 1/2 teaspoon salt and enough water or stock to cover (about 3 cups). Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water. When farro is cooked, spread out on baking sheet until cool.

When it’s cool, place in a large bowl, and add peppers, green onions, and parsley,  Set aside and make the dressing.  Place lemon juice and mustard together in a small bowl.  Whisk together until combined and continue whisking while drizzling in olive oil until dressing is emulsified.

Pour over farro mixture, stir to combine and correct seasoning with extra salt and pepper if necessary.  Add roasted squash pieces and feta cheese and lightly toss again.  Refrigerate or serve at room temperature.


Homestead Gristmill Farro, 1 lb, $5.99

Farro is a whole grain with a nutty flavor and chewy texture. While it is not gluten-free, this ancient grain is a good source of protein and is great for salads, soups, and as a simple side.

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