5.Combine the cooked farro and the warm roasted vegetables together in a mixing bowl. 6.Add the remaining 2 tablespoons olive oil, balsamic vinegar, and fontina cheese, and mix everything together.

Bring a large pot of well-salted water to a boil over high heat. Add the farro to the pot and cook until tender, about 20 minutes. Drain and spread out on a baking sheet to cool.

3. In a large bowl, whisk together 3 tablespoons of the oil, the vinegar, 1 /2 teaspoon salt, a few grinds of pepper, the sugar, the shallots and the garlic. Taste and adjust the seasoning. Add ...

The cover of the Food & Wine section August 6 will feature easy entertaining with sangria and roasted peppers. Inside you'll find more recipes plus buying, cooking and health tips on a variety ...

Ingredients 12 ounces semi-pearled farro 4 cups vegetable broth or water Kosher salt 1 medium eggplant, cut into 1/2-inch cubes 2 medium zucchini, cut into 1/2-inch cubes 1 large red bell pepper ...

Kosher salt and freshly ground black pepper 1 cup semi-pearled farro 1 celery root, peeled and cut into 1-inch dice 3 carrots, peeled and cut into 1½-inch batons 2 shallots, cut into ½-inch dice ...

Serves 4-6 1/2 cup farro (semi-pearled) 1 pound kabocha or other squash, 2 cups cubed 1 cup raw pepitas/hulless pumpkinseeds 1 teaspoon avocado oil 2 tablespoons light brown sugar 1/2 teaspoon ...

Prepare the farro according to the package directions, but replace the water with vegetable broth. As the farro cooks, add the carrot pieces to 1 baking sheet and the fennel to another.

There are three main elements to preparing this dish: the farro; the roasted components; and the salad. I have separated the ingredients into three groups to simplify the process, and most of it ...

Spoon about 1½ tablespoons dressing over the farro, enough to coat it lightly, and toss well with a fork. Taste and add more salt or a splash of vinegar if needed.

How to cook farro The cooking time will vary between 15 to 40 minutes, depending on your purchased type. Rinse it before cooking to remove any starch and inspect any hard pieces. You can soak it ...

Cover, reduce heat to a simmer, and cook until tender, 15 to 20 minutes for farro, about 1 hour for wheat berries. Meanwhile, toss fennel and bell peppers with oil, salt and pepper in a large ...