Reviewed: Apr. 8, 2012

I was a bit hesitant about this, having never cooked or used farro. However, it was really delicious! The chewy, nutty texture of the cooked farro was wonderful. I plan to try it in other dishes. One caution: 2 cups of uncooked faro makes a whole lot of cooked grain! So be sure to check servings for this recipe - I wasn't serving a crowd and could have cut the recipe in half. As other reviewers did, substituted almonds for walnuts and as another Easter dish had asparagus, used haricots vert for the green veggie. Surprisingly good. Will share with others.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Barb the Bee

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Mar. 10, 2012

this dish was absolutely senational, I had a vegetarian friend over for lunch and had no idea what to make her, and this was perfect!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Branyhun84

Reviewed: Nov. 16, 2011

Loved it! I wasn't sure about the cranberries, but love the little sweetness it adds. I also didn't have time to soak for 12 hours, but it didn't seem to affect the delicousness! I skipped the parm cheese, and instead sprinkled a little goat cheese on...so so good!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

saraseth

Reviewed: Sep. 5, 2011

This was truly inspired! Didn't have farro, but did have kamut (go figure!), which is a good substitute. Beautiful mix of tastes and textures.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Aharvey

Cooking Level: Intermediate

Reviewed: Aug. 15, 2011

very lovely and clean flavors, great for summer. I used manchego in place of parmesean and a garlic herb balsamic vinaigrette

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

BethDai

Reviewed: May 7, 2011

This was really good.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

quickcook

Reviewed: May 5, 2011

This salad is fantastic. I did not have time to do the 12 hour soak. I soaked the farro for 2 hours, the recipe turned out just fine.

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

D.A.M.

Reviewed: Dec. 13, 2010

Great! I served this at my card club last week and it was the hit of the night! I made it with barley instead of farro and added tangerine sections for color. Everyone wanted the recipe!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

crabbie

Reviewed: Dec. 10, 2010

I am going to give this five stars although I have not tried it yet, it sounds very appealing! Farro is a wonderful grain and I hope those of you who have not tried it will do so! It can be found in a health food store, and if not found, I am sure it can be ordered for you. However, since I did that, I have found that it can be purchased from Amazon in a 3# bag for a more reasonable price per pound. http://www.amazon.com/Roland-Farro-3-lbs-Bag/dp/B0028VZEJQ/ref=sr_1_1?s=grocery&ie=UTF8&qid=1292004253&sr=1-1 However, I went to their website just now and found they are out of it at this time, but you can sign up to be notified when it does come in. I am sorry for the buildup and the let down!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

RuthieM

Reviewed: Jul. 31, 2010

This was wonderful. I wish I could underline and bold that word. I made this for a family picnic. Yes, I did modify but it doesn't substantially alter the recipe. I only had Quinoa on hand so that replaced Farro. Truthfully, I'm betting cooked wheat berries would work too. The other modification was the walnuts. I replaced them with toasted sliced almonds due to a family food allergy. Also, I used a Red Apple Balsamic. I'm sure any type of good quality balsamic would be great. I forgot to take a picture but I will next time I make it. This is a keeper.

Was this review helpful? [ YES ]
10 users found this review helpful