Since farro usually takes 20-30 minutes to cook, I like to spend that time doing other tasks like blanching the asparagus, toasting the nuts, and preparing the salad dressing. Make ahead.

Taste and season with more salt and olive oil as desired. Assemble salad: Put farro in a large bowl. Drizzle on vinegar and season with a big pinch of salt and chile flakes. Toss thoroughly.

Fill a medium pot with salted water and bring it to a boil over high heat. Once boiling, add farro and cook until tender, 18-20 minutes. Drain, toss dry and set aside. Meanwhile, place celery root ...

Combining three different sources of plant proteins – farro, edamame and pistachios – as well as the feta, this hearty salad is a great vegetarian post-workout choice. Each serving provides ...

Crisp roasted carrots, parsnips, and celery root add a caramelized depth to this earthy, elegant farro salad, dressed simply in olive oil and red wine vinegar. This hearty kale salad with dried ...

Farro, buckwheat and quinoa are just a handful of the grains we like to add to savory salads. Whole grains are a great way to bulk up a simple green salad, and can even add protein and fiber.

Drizzle the dressing evenly over the salad, then top with the remaining farro and the mint. Sprinkle lightly with salt and black pepper and serve at room temperature. When people first began ...