Confession time here: For years I avoided cooking with whole grains. There was just such a tinge of sacrifice I associated with them. They seemed like food for penance, not pleasure. “Eat them, ...

Farro, the chewy, nutty-flavored grain that dates back to ancient Rome, has been turning up on upscale restaurant menus all over the city. It’s also great to have on hand in your pantry for a switch ...

Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl. Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling ...

Make your dressing: Whisk vinegar and olive oil together and then add in sumac, lemon juice, salt and pepper. In a large bowl, pour in the cooled farro then throw in all the prepped veggies and fresh ...

Want an easy and healthy fall dish to make within a half hour? Consider Chef Carlos Barroz’s La Pulperia Warm Farro Salad recipe. It’s officially fall. And though we’re still whipping up one last ...

FARGO — With a nod to my husband’s Sicilian heritage, I am continuing my healthy recipe theme this week with a Mediterranean Farro Salad with Lemon Basil Vinaigrette. This versatile salad is the ...

SYRACUSE, N.Y. — In this week's, "What's on the Menu?", segment on Weekend Today in Central York, viewers learn how to make Brussel Sprout & Farro Salad! Watch the clip above for step-by-step ...

Rich in fiber and protein, this grain salad has farro, an ancient Mediterranean grain, as its base. A pantry staple in Italy, this whole grain has a chewy texture and nutty flavor that combines well ...

Toast the bulgur in a skillet over medium-high heat until it smells nutty, about 5 minutes. Remove from the heat, add the water and let stand for 1 hour to soften, stirring occasionally. (The dish can ...

I’m an equal-opportunity vegetable lover, but most people I know struggle to appreciate at least one, if not more. For my husband, it’s okra. For one of my colleagues, cauliflower. Yet another ...