April 2020

Farro, an ancient form of wheat that predates our modern bread wheat, comes in a few different forms, but our favorite is minimally processed whole farro, in which the grain’s germ and bran have been retained. Whole farro has a nutty flavor and delicately chewy texture, and it cooks in only 20 minutes, which makes it one of the fastest cooking whole grains. We found that the simplest cooking method was best: Boil in salted water for about 20 minutes until tender, drain well, and add to salads, soups, and side dishes, or store in the refrigerator for up to five days.

We prefer whole farro, in which the grain’s germ and bran have been retained. It has a nutty flavor and delicately chewy texture, and it cooks in only 20 minutes, making it one of the fastest-cooking whole grains. We found that the simplest cooking method was best: Just boil in salted water for about 20 minutes until tender and drain well. The cooked grain may be cooled briefly and combined with vegetables, a bright vinaigrette, and a sprinkling of cheese for a hearty salad. Cooked farro can be refrigerated for up to five days, which makes it a convenient make-ahead option.

The chewy, nutty brown rice that forms the base of our grain bowl was supereasy to make: We just poured it into plenty of boiling salted water and cooked it like pasta. While the rice cooked, we spread sliced carrots and shiitakes on a baking sheet and started roasting them in a hot oven and prepared pickled cucumbers to add crisp brightness to our bowl. When the vegetables were half-roasted, we cleared a space in the middle of the baking sheet and added four small salmon fillets, brushed with hoisin to boost their flavor and color.

We started with the garnish, frying sliced shallots until they were crisp and golden. Then we tossed diced tofu with sriracha and honey and left it to marinate while we quickly pickled some red cabbage and roasted some broccolini and carrots on the same baking sheet. Bulgur, the base of our grain bowl, was supereasy to make: We just poured it into plenty of boiling salted water and cooked it like pasta. We combined a portion of the pickling liquid with the shallot-infused oil, some mayonnaise, and a bit more sriracha to make a zippy dressing.

WHY THIS RECIPE WORKS