Farro recipe delivers

Spooning up the ancient grain in new recipe

  • Pin It
Ancient grains

Farro dish delivers: Farro, cousin to wheat, tastes thoroughly and deliciously earth-bound. (Bill Hogan/Chicago Tribune)

Noah jumped off a mountain. Not jumped, he corrected me. Ran. Noah ran off a mountain. Ran down a slope, ran in the air — cartoon-style — ran as the wing clipped to his back puffed and swept him into the sky.

Not that I saw. I stood 10,000 feet below, hand to brow, brow creased, searching for a speck, my speck, my speck of a son, paragliding the blue.

A thin red crescent sharpened into focus. I squinted: He soared. He circled. He swooped. He came closer, larger, grew legs, ran those legs in the air, across the ground, to a stop.

Wing deflated at his feet, Noah looked up, wistful.

Over bowls of farro he told me about his time in the sky. The weightless quiet. The lift and drift.

Farro, cousin to wheat, tastes thoroughly, deliciously earth-bound. We sat silent, spooning up the ancient grain, newly popular. It seemed as old as the sky, as fresh as learning to fly.


Prep: 30 minutes
Cook: 45 minutes
Serves: 2 to 4


1 cup whole farro
2 ¼ cups cold water
Kosher salt
8 ounces cremini mushrooms, quartered
6 ounces (2 to 3) baby bok choy, stems sliced, leaves whole
1 tablespoon olive oil
1 teaspoon coconut oil
Chimichurri (recipe follows)

Cover farro with cold water, stir once and let soak, 25 minutes. Drain and rinse.

Scoop farro into a saucepan. Add 2 cups cold water and ¼ teaspoon salt. Cover. Bring to a boil, lower to a simmer and cook until water has been absorbed and farro is tender (like rice), about 30 minutes.

In a large skillet heat both types of oil and a pinch of salt over medium. Add mushrooms and cook, stirring now and then, until deep brown, about 10 minutes. Scoop out and set aside.

Add bok choy and a pinch of salt to the pan (it's OK if pan is dry). Cook, stirring, until stems begin to brown and leaves wilt, about 1 minute. Pour in remaining ¼ cup water. Cover and steam tender, about 2 minutes. It's OK if some water remains in pan.

Stir in farro, mushrooms and 2 tablespoons chimichurri until hot and glossy. Serve hot with additional chimichurri.

Inspired by Peaches Corner Cafe, Aspen, Colo.

Measure ½ teaspoon kosher salt into the food processor. With the machine running, drop 1 clove garlic (degermed) down the chute. Stop and add ¾ cup (loosely packed) cilantro leaves and tender stems, ½ cup (loosely packed) parsley leaves and stems, ½ cup (loosely packed) spinach leaves and 1 tablespoon fresh oregano leaves. Pulse to bits. Scrape into a bowl. Stir in 2 tablespoons olive oil and 1 tablespoon freshly squeezed lemon juice.

Leah Eskin is a Tribune Newspapers special contributor. Email her at leahreskin@aol.com.

  • Pin It

Search our recipe database:

Search Recipes  

Food Trends, Tips & Recipes

Season your turkey with Cuban flavors

Season your turkey with Cuban flavors

Give thanks for a turkey seasoned with memories.

Dressed in black

Halloween fare dressed in black

Set an elegant tone come Oct. 31 for a grown-up Halloween dinner with noir-hued dishes.

EATINGWELL: Healthy caramel apple needn't be short on taste

Healthy caramel apple that's not short on taste

This healthy caramel apple recipe has just enough caramel to give a nice hit of salty-sweet flavor in each bite for a tasty dessert.

Fall pear salad transformed into gooey grilled cheese

Grilled pear, blue cheese sandwich

Sweet, juicy pears play off the salty rich cheese, while the walnuts add texture and their nutty rich flavor.