• Image 1
  • Image 2
  • Image 3
print recipe

Farro and Lentil Salad

This recipe is adapted from the NY Times "Recipes for Health" column. This is a great way to bring some bright, fresh flavor into winter. The crisp radishes and scallions bring loads of flavor without any heaviness and the mint and parsley give the salad a taboulleh-like taste...something we're crazy for.


  • 1 cup green lentils, rinsed and picked over
  • 1 cup semi-pearled farro
  • 2 small onions, cut in half
  • 2 garlic cloves, slightly crushed
  • 2 bay leaves
  • 4 scallions, thinly sliced (more to taste)
  • 4 to 6 radishes, thinly sliced
  • 1 cup finely chopped parsley
  • 2 to 4 tablespoons finely chopped fresh mint
  • 1/3 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • salt and pepper (to taste)


Place two medium saucepans on the stove. In one, place one halved onion, 1 clove of smashed garlic, one bay leaf, the lentils and enough water to cover by 2 inches. In the other pan, do the same with the farro. Place both pans over medium-high heat. Bring to a boil and reduce to a simmer. Cook the farro for 15-20 minutes, or until tender. Cook the lentils for 20-25 minutes - you want them tender, but whole and intact. Remove from the heat, remove the onion, garlic and bay leaf and drain the liquid. Allow to cool slightly.

In a bowl, combine the chopped scallions, radishes and herbs with the lemon juice, olive oil and salt and pepper to taste (you'll want to season again when the salad is combined). Toss the lentils and farro into the bowl and stir to combine.

This salad will actually improve over a 24-hour period...so make it a day ahead!

print recipe

Farro with Greens, Poached Egg and Fennel Pollen

This lovely and hearty dish makes a nice brunch dish or a simple dinner for two.


  • 1 1/2 cups of farro
  • 4 cups fresh greens like chard, kale or spinach
  • 1/3 cup extra virgin olive oil
  • salt and pepper
  • 2 room-temperature eggs
  • 1 teaspoon fennel pollen


Cook farro in boiling, salted water until it's tender. Five minutes from the end of the cooking time, add the greens and cook together. Drain the farro and greens, reserving the cooking liquid to poach the eggs. Toss the farro and greens with the extra virgin olive oil and salt and pepper.

In the reserved cooking liquid, poach the eggs until the yolks are just shy of set. Pull the eggs and drain quickly. In a bowl, serve the eggs over the farro and sprinkle just before serving with fennel pollen.

print recipe

Zuppa di Farro (Farro Soup with Beans and Kale)

This is a classic soup from the Garfagnana, a region in the hills above Lucca. Some versions of farro soup add thinly sliced kale to this basic rich and filling soup. Others cook a piece of prosciutto along with the beans for a meatier flavor and omit the pancetta as part of the soffritto.


  • 1 1/2 cup borlotti or cannellini beans
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1/4 lb pancetta, diced
  • 3 T. extra virgin olive oil (plus more for final garnish)
  • 1/2 cup chopped canned plum tomatoes
  • 6 sage leaves
  • 3/4 cup whole grain farro, soaked for 1 hour in cold water
  • 6 large kale leaves, rolled up like a cigar and cut into slivers
  • lots of freshly ground black pepper
  • salt to taste
  • grated Parmesan or Pecorino cheese


Soak the beans in ample cold water to cover overnight. The next morning drain the beans and rinse well. Add fresh cold water to cover the beans by 3 inches. If using ham or prosciutto, add it to the beans. Bring to a boil and reduce heat. Simmer covered until tender but not soft, about 40 minutes. Add 1 teaspoon or more salt during the last 15 minutes of cooking. You should have about 3 cups cooked beans. Save cooked beans with their liquids. Set aside about 3/4 cup of beans and puree the rest with their cooking liquids in a food processor or blender until a coarse puree is formed. The meat can be chopped and added back to the soup or pureed with the beans.

Warm the olive oil in a soup pot and sauté the diced pancetta over medium heat. When the pancetta starts to give off some fat, add the chopped vegetables and stir well. Sauté for about 8-10 minutes then add garlic, tomatoes, and sage and about 3 cups of water. Bring to a boil and reduce heat. Simmer for about 20 minutes. Add the farro and stir well.

Cover the pan and simmer covered until the farro is cooked, about 40 minutes. Check from time to time and if the mixture seems dry, add boiling water as needed. Add the bean puree and the beans. Stir well and simmer 20 minutes longer. If you like, add the thinly sliced kale when you return the beans to the pot. Stir from time to time to prevent scorching, adding water as needed. Adjust seasoning and serve soup drizzled with additional extra virgin olive oil, grated cheese and if you like, some parsley.


Farro from Rustichella d'Abruzzo


Farro is literally the first grain - the grain from which all grains have descended. Tritucum dicoccum has been growing in the Mediterranean for thousands of years and only dwindled in popularity due to its difficulty to grow and harvest.

Farro is an unhybridized, or pure form of wheat with the husk intact. It's nutty flavor and firm, chewy texture make it versatile to no end. It plays very well with other fruits of the earth like legumes and leafy vegetables. Since the outer husk adheres to the grain, the fiber & Vitamin E content is very high. While we'd never forego taste for healthfulness, if we can find both in one place, you can count us in!

The food world has really been buzzing lately about farro; its health properties, its wonderful flavor, its texture. But a line seems to have been drawn in the sand regarding pearled or semi-pearled farro. For the record, Rustichella d'Abruzzo's whole farro is semi-pearled and that's the way we like it. While the pearled is easier and quicker to cook, the nutrients vanish with the husk, along with a good bit of the flavor.

Now available in a 5.5 pound bag - for serious farro addicts, the savings can't be beat!

Rustichella D'Abruzzo
(10 product reviews)
$10.00 (Currently Sold Out)


Write A Review  |  

Product Reviews { hide reviews }

Previous | Showing reviews 9-10 of 10

  1. Makes Fantastic Farro Risotto

    Posted by Elizabeth on 3rd Mar 2010

    Farro makes a great arborio rice substitute - actually I wouldn't even call it that - it's just as good as arborio for risotto with a wonderful nuttiness. I used this Farro to make a fabulous mushroom risotto finished with truffle oil. I highly recommend this Farro!

  2. Semi-perlato excellence

    Posted by farro addict on 12th Nov 2009

    I have now ordered this farro in bulk size twice. It is easy to cook perfectly every time (20 minutes of less) because it is semi-pearled, yet it retains that nutty, chewy whole grain flavor. The farro that I can get at my local store is whole, and even after soaking overnight it takes forever to cook.

Previous | Showing reviews 9-10 of 10

Related Products


© 2014 Market Hall Foods, Inc.
5655 College Avenue, Oakland, CA 94618
510.250.6000 | 1.888.952.4005