Farro with Spring Vegetables

Farro, an ancient strain of wheat popular in Italian kitchens, holds its shape beautifully as it cooks, making it ideal for salads, side dishes and soups. Here, it is tossed together with peas, leeks and asparagus in a colorful and healthy dish that is perfect alongside grilled poultry or meat. For a vegetarian main course, use vegetable stock and omit the pancetta.
Average Customer Rating:
4 out of 5
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1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Farro with Spring Vegetables
Review 1 for Farro with Spring Vegetables
4 out of 5
4 out of 5
,Los Angeles
,CA
May 15, 2016
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Great side dish or spring grain bowl
May 15, 2016
This was a great way to use up some spring produce sitting in my fridge. I cooked the farro in a dutch oven in the oven on low (~225) for 2 hours and it turned out perfectly. The only thing I would say is that there were way too many leeks for my taste - I put in only a leek and a half, compared to the recipe asking for 2, and still was fishing them out. Otherwise, delicious!
Pros: Healthy, Easy, Yield, Adaptable
Cons: Lengthy