Currently applying to be the official farro spokesperson – do farro lobbyists exist?! If I ever write a cookbook, there needs to be a whole chapter dedicated to farro. My obsession started years ago with Ina Garten’s baked farro with butternut squash, and it’s only grown since.
I almost forgot I made Yotam Ottolenghi’s Farro and Roasted Pepper Salad this past spring, but when it popped up in my photo feed I started drooling all over again. The peppers are charred in a pan (a slow but worth-it 30 minutes), then torn into strips and tossed with farro, briny black olives, fresh oregano, scallions, and plenty of feta.
Everything gets dressed in a smoky honey–garlic–paprika vinaigrette and finished with more feta and a dusting of paprika. It’s hearty, vibrant, and the kind of side that plays well with just about any protein
Book: Plenty, page 234
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: feta
Pricey Ingredients: —
Hard-to-find: —
Recipe here.
