Farro is a rustic ancient grain from the Tuscany and Umbria regions of Italy. The grain arrived in Rome about 44 BCE and has been cooked the same way since—which is why it’s considered an “ancient ...

You can top the farro with anything you’d like. Try other proteins such as beans or meat, leafy vegetables such as arugula, crunchy vegetables like fennel or carrots, herbs such as cilantro and a ...

In this recipe, sweet and nutty butternut squash balances the tomato acidity of the broth. Hearty farro grains are added for a vegetarian infusion of protein and texture, and nutrient-rich kale leaves ...

With plant-based lifestyles gaining in popularity, ancient grains are becoming staples in modern diets. While quinoa has been big for the last few years, another fiber-rich grain is receiving a lot of ...

Want a cozy and comforting dinner recipe that's also healthy? Try this Butternut Farroto made with whole grains, butternut ...

Farro is nothing new. In fact, it’s one of the so-called “ancient grains” and has been around for about 10,000 years. Some other grains that fit into this category are amaranth, millet and sorghum.

Weeks ago, as the lockdown loomed, many worried shoppers filled their grocery carts with grains. Valued for their storage longevity and culinary versatility, folks preparing for a quarantine lined ...

For a meatless Monday meal, I often turn coarsely chopped greens (such as spinach, collard, chard or kale) into a delectable dish. How? I cook greens in just enough broth to make them tender-crisp, ...

Weeks ago, as the lockdown loomed, many worried shoppers filled their grocery carts with grains. Valued for their storage longevity and culinary versatility, folks preparing for a quarantine lined ...