Does the word “salad” sometimes bum you out? If the answer is yes, I completely get you, my friend. Because while I luuurve a good salad and especially love making them, sometimes I want something that feels a little more substantial. Something like this super easy, light but cozy farro salad with citrus dressing.

It has enough oomph to be a main course yet doesn’t leave you feeling like you just ate a pound of pasta.

BTW, if you, too, love farro, you’ll really love a big bowl of farro with asparagus and peas (bonus: it has burrata) because it eats way more like a pasta. As does this fall farro with roasted veggies.

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How to pronounce farro

Before we launch into the recipe, we should probably discuss how to pronounce the word “farro.” Is it “far-ro”? Or is it “fair-o”?  FYI -I typically say the latter so conjure that up in your head when you read this. Chances are you don’t care-o?

What is farro?

Farro is old. Really old. So old it’s referred to as an ancient grain. And Italians love farro probably because it’s been ingrained (pun intended) into their culture for years.

Further illustrating its importance is the fact there are actually three different kinds of farro.

• farro piccolo (tiny) also known as einkhorn
• medio (medium) or emmer
• grande (self-explanatory) or spelt.

While each of these refers to the size of the grain, there’s also the delineation of “how” whole grain a particular farro is.

Farro can also be whole, semi-pearled or pearled (the type mostly found in the US) meaning the hull is on completely, sort of left on or completely off. Their cooking time is less in that respective order.

Why you’ll love it

Other than being a really great, fresh-tasting side dish, this citrus farro salad:

• has a spicy, sweet dressing thanks to some juice from the oranges and sriracha (one of my top 5 favorite condiments that I use in salad dressings all the time)
• is crunchy thanks to celery and almonds
• can be made into a main course by adding shredding this beyond easy, foolproof chicken.

How to cook farro in 10 minutes

I tested 3 (of the 5) different ways to cook farro but found that boiling it in liquid (like pasta) produced the best chewy, texture for this salad.

Plus, it only takes 10 minutes if you use the fast cooking pearled farro from Trader Joe’s.

Preferred method: cook farro like pasta

• Substitute chicken broth (or vegetable) for water.
• Add the farro and cook for 10 minutes.
• Drain

Other ways to cook farro

1. Simmer as you would rice, allowing the farro to absorb all the broth.
2. Cook as you would risotto – toasting and adding broth a little at a time.
3. In your Instant Pot or pressure cooker (takes about 10 minutes as well)
4. Speedy Farro Cooking Method (courtesy of Bob’s Red Mill).
   • Soak farro in water overnight in the fridge. The next day, add approximately 3 cups of water to the pot and simmer for 10 minutes. Drain and use as needed. Simple!!

Ok – enough farro schooling. We need to eat!

What you’ll need

• Farro. I used Trader Joe’s 10 Minute Farro (a pearled, quick cooking farro).
• Mandarin oranges. These little gems add a big burst of flavor and color.
• Green onions. For a little bite.
• Celery and almonds. This duo adds so nutty flavor and crunch.
• Citrus dressing. And bringing it all home is a dressing that is part sweet, part sass thanks to some of orange juice and sriracha.

Hungry yet?

Assembling farro salad

Tips

For a crowd: Make a double or triple batch of the salad and at least double the dressing for a buffet table.

For a few: Make the recipe as described and you’ll have enough for lunches the next day or two. Serve with chicken for a main course.