Farro and Beluga Lentil Pilaf with Ginger and Cilantro

Chewy farro and earthy lentils get a bright flavor boost from fresh ginger, cilantro, and rice vinegar in this satisfying vegetarian dish. Rice pilaf wishes it could be this delicious.

• 1/4 cup extra-virgin olive oil; more for garnish
• 1 cup finely chopped shallots
• 2 dried chiles de árbol, broken, seeds and stems discarded
• 1 dried bay leaf
• Sea salt
• 1-1/2 cups pearled or semi-pearled farro, rinsed
• 2 tsp. fresh thyme leaves (or 1 tsp. dried thyme)
• 2-1/2 cups vegetable broth, preferably homemade
• 3/4 cup dried beluga lentils, picked over and rinsed
• 2 medium red onions, quartered and thinly sliced
• 2 Tbs. balsamic vinegar
• 1 cup thinly sliced scallions
• 3/4 cup grated carrots (use the large holes of a box grater)
• 1/2 cup chopped fresh cilantro
• 1-1/2 Tbs. unseasoned rice vinegar
• 1 Tbs. minced fresh ginger
• 1 Tbs. granulated sugar

Heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots, chiles, bay leaf, and 1/4 tsp. salt; cook, stirring often, until the shallots begin to color, 5 to 6 minutes. Add the farro and thyme and continue to cook, stirring, until the farro smells nutty and makes a crackling sound, about 3 minutes more. Add the vegetable broth and 2 cups water and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook for 5 minutes. Stir in the lentils, cover, and cook undisturbed until the farro is tender but chewy, the lentils are tender but firm, and nearly all of the liquid is absorbed, 25 to 30 minutes. Remove the skillet from the heat and let the pilaf stand, covered, for at least 5 minutes.


While the pilaf is cooking, heat the remaining 2 Tbs. olive oil in a 12-inch skillet over medium-high heat. Add the onions and 1/2 tsp. salt and cook, stirring frequently, until limp and deeply browned in spots, about 10 minutes. Add the balsamic vinegar, toss quickly until the onions are evenly coated, and then reduce the heat to low, cover, and let the onions steam for about 5 minutes.


Meanwhile, in a medium bowl, combine the scallions, carrots, cilantro, rice vinegar, ginger, sugar, and 1/4 tsp. salt. Let sit for 5 minutes to let the flavors meld.


Stir the onions and about three-quarters of the carrot mixture into the pilaf. Season to taste with salt.


Drizzle a little olive oil over the pilaf, garnish with the remaining carrot mixture, and serve.

Wheat Berry Salad with Green Beans and Corn

This hearty salad is perfect summer-picnic fare: chewy wheat berries, crisp-tender corn and green beans, sweet golden beets and pungent blue cheese crumbles.

• 2-1/4 cups wheat berries
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 1/3 cup sherry vinegar
• 2 Tbs. roasted walnut oil
• Freshly ground black pepper
• 1 cup cut green beans (1-inch pieces), steamed until crisp-tender
• 1 cup fresh corn kernels, blanched (or frozen corn kernels, thawed)
• 1 cup diced roasted golden beets (roast until tender, peel, and cut into 1/2-inch dice)
• 1 cup crumbled blue cheese
• 1/4 cup thinly sliced chives

Fill a large bowl with cold water, add the wheat berries, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the wheat berries, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the wheat berries covered, until tender, about 1 to 1-1/2 hours. Drain and rinse the wheat berries with cold water to stop the cooking.

Transfer the wheat berries to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the wheat berries on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the walnut oil. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled wheat berries in a large serving bowl and toss to break up any clumps. Add the green beans, corn, beets, blue cheese, chives, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Farro Salad with Marinated Artichokes, Watercress, and Feta

It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.

For the artichokes:

• 1/2 cup white wine vinegar 
• 2 cloves garlic, peeled
• 1/4 cup kosher salt
• 8 baby artichokes, trimmed, and quartered
• 8 sprigs fresh parsley
• 4 sprigs fresh thyme 
• 2 sprigs fresh oregano
• 2 cups extra-virgin olive oil; more as needed

For the salad:

• Kosher salt
• 1 cup farro 
• 1/4  lb. feta (1 cup), preferably sheep’s milk
• 2  medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts
• 2  oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
• 1  Tbs. red wine vinegar
• Freshly ground black pepper

Prepare the artichokes:

Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour.

Make the salad:

Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs.

Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm.

Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.

Spelt Salad with Cherry Tomatoes and Zucchini

This summery side salad pairs chewy grains of spelt with sweet cherry tomatoes and zucchini. It's a perfect take-along dish for a picnic or potluck.

• 3 cups spelt
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 1/3 cup red wine vinegar
• Freshly ground black pepper
• 1-1/4 cup halved cherry tomatoes
• 1-1/4 cup diced zucchini (1/2-inch dice)
• 1/2 cup thinly sliced scallions
• 3 Tbs. chopped fresh basil
• 1 Tbs. chopped fresh oregano

Fill a large bowl with cold water, add the spelt, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the spelt, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the spelt covered, until tender, about 45 to 60 minutes. Drain and rinse the spelt with cold water to stop the cooking.

Transfer the spelt to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the spelt on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.

Put the cooked and cooled spelt in a large serving bowl and toss to break up any clumps. Add the cherry tomatoes, zucchini, scallions, basil, and oregano and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper and serve.

Wehani Rice & Barley Salad

If you can’t find Wehani rice, double the amount of barley; the salad won’t be as colorful, but it will still taste great.

• 1 Tbs. olive oil
• 1 bay leaf
• 1 cup Lundberg’s Wehani rice (available in some supermarkets and specialty food stores)
• 1 cup pearl barley
• Kosher salt
• 2/3 cup coarsely ground cracked bulgur wheat
• 2/3 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 2/3 cup chopped red onion
• 1/4 cup chopped fresh flat-leaf parsley, or a mixture of parsley and any or all of the following fresh herbs: basil, rosemary, and thyme
• 2 cloves garlic, minced
• 1/4 cup thinly sliced scallions

• Freshly ground black pepper

In a large, heavy-based saucepan, heat the 1 Tbs. olive oil over medium heat. Add the bay leaf, rice, and barley and toast lightly, stirring, about 3 minutes. Add 4 cups water and 1/2 tsp. salt. Cover and simmer until the rice has begun to burst and the barley is somewhat soft and doubled in size, 40 to 50 minutes. Drain any excess water and spread the grains on a baking sheet to cool. Meanwhile, in a small saucepan, bring 2/3 cup water and 1/2 tsp. salt to a rolling boil. Pour over the bulgur and let stand for 15 minutes. Fluff the bulgur and spread on a baking sheet to cool.

In a large bowl, combine the rice and barley with the bulgur. Add the extra-virgin olive oil, vinegar, onion, herbs, garlic, scallions, salt, and pepper. Toss well.

Wheat Berry Salad with Green Beans and Corn

This hearty salad is perfect summer-picnic fare: chewy wheat berries, crisp-tender corn and green beans, sweet golden beets and pungent blue cheese crumbles.

• 2-1/4 cups wheat berries
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 1/3 cup sherry vinegar
• 2 Tbs. roasted walnut oil
• Freshly ground black pepper
• 1 cup cut green beans (1-inch pieces), steamed until crisp-tender
• 1 cup fresh corn kernels, blanched (or frozen corn kernels, thawed)
• 1 cup diced roasted golden beets (roast until tender, peel, and cut into 1/2-inch dice)
• 1 cup crumbled blue cheese
• 1/4 cup thinly sliced chives

Fill a large bowl with cold water, add the wheat berries, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the wheat berries, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the wheat berries covered, until tender, about 1 to 1-1/2 hours. Drain and rinse the wheat berries with cold water to stop the cooking.

Transfer the wheat berries to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the wheat berries on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the walnut oil. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled wheat berries in a large serving bowl and toss to break up any clumps. Add the green beans, corn, beets, blue cheese, chives, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Farro Salad with Marinated Artichokes, Watercress, and Feta

It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.

For the artichokes:

• 1/2 cup white wine vinegar 
• 2 cloves garlic, peeled
• 1/4 cup kosher salt
• 8 baby artichokes, trimmed, and quartered
• 8 sprigs fresh parsley
• 4 sprigs fresh thyme 
• 2 sprigs fresh oregano
• 2 cups extra-virgin olive oil; more as needed

For the salad:

• Kosher salt
• 1 cup farro 
• 1/4  lb. feta (1 cup), preferably sheep’s milk
• 2  medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts
• 2  oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
• 1  Tbs. red wine vinegar
• Freshly ground black pepper

Prepare the artichokes:

Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour.

Make the salad:

Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs.

Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm.

Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.

Wheat Berry Salad with Green Beans and Corn

This hearty salad is perfect summer-picnic fare: chewy wheat berries, crisp-tender corn and green beans, sweet golden beets and pungent blue cheese crumbles.

• 2-1/4 cups wheat berries
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 1/3 cup sherry vinegar
• 2 Tbs. roasted walnut oil
• Freshly ground black pepper
• 1 cup cut green beans (1-inch pieces), steamed until crisp-tender
• 1 cup fresh corn kernels, blanched (or frozen corn kernels, thawed)
• 1 cup diced roasted golden beets (roast until tender, peel, and cut into 1/2-inch dice)
• 1 cup crumbled blue cheese
• 1/4 cup thinly sliced chives

Fill a large bowl with cold water, add the wheat berries, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the wheat berries, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the wheat berries covered, until tender, about 1 to 1-1/2 hours. Drain and rinse the wheat berries with cold water to stop the cooking.

Transfer the wheat berries to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the wheat berries on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the walnut oil. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled wheat berries in a large serving bowl and toss to break up any clumps. Add the green beans, corn, beets, blue cheese, chives, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Risotto-Style Summer Heirloom Farro

Thankfully, farro, an old-world grain, made it to the new world so that we could enjoy this amazing dish. This dish resembles risotto, but, in deference to our American heritage, perhaps it should be called porridge. Semantics aside, it’s a great way to use summer squash.

• 4 Tbs. olive oil
• 1 large yellow onion, diced
• 8 fresh zucchini blossoms, optional
• 1 cup uncooked farro
• 4 cups chicken stock, preferably homemade
• 1 large zucchini, diced
• 1-1/2 cups fresh sweet corn kernels
• 1 pint cherry tomatoes, halved
• 2 Tbs. unsalted butter
• Kosher salt and freshly ground black pepper
• 1 lemon, sliced

Heat 2 Tbs. of the oil in a large, deep skillet over medium-high heat. Add the onion. Cook for 4 to 5 minutes, or until softened but not browned. Add the zucchini blossoms, if using, reduce the heat to medium, and cook for about 1 minute. Remove the blossoms to a plate and keep warm. Add the farro. Cook for 2 to 3 minutes just to coat with the oil and mix with the onions.


Pour the stock into the skillet. Stir the farro and onions. Bring to a boil over medium-high heat. Reduce the heat to medium. Simmer, stirring frequently, for 40 to 45 minutes, at which time the farro should be tender and the stock evaporated. Add more stock if needed during cooking to keep the farro moist.


Heat the remaining 2 Tbs. of oil in another large skillet over medium-high heat. When hot, add the zucchini and corn kernels. Cook for 10 to 12 minutes, or until the vegetables brown.


Add the tomatoes. Cook for about 1 minute to warm through. Add the farro and toss to mix.


Add the butter and stir until melted. Season to taste with salt and pepper.


Spoon the farro onto each of 8 plates. Garnish each plate with a zucchini blossom.

Millet Salad with Avocado and Citrus

This grain salad makes a cool summer side to grilled meats and seafood.

• 1-3/4 cups millet
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 3 Tbs. grapefruit juice
• 3 Tbs. white wine vinegar
• 2 tsp. honey
• Freshly ground black pepper
• 3/4 cup diced avocado (1/2-inch dice)
• 3/4 cup oranges segments, cut into pieces if large
• 3/4 cup grapefruit segments, cut into pieces if large
• 3/4 cup diced red onion (1/4-inch dice)
• 1/4 cup chopped fresh mint

Rinse the millet under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the millet, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes. Drain and rinse the millet with cold water to stop the cooking.

Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar and grapefruit juice in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar, juice, or oil as needed.

Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add the avocado, orange segments, grapefruit segment, red onion, mint, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Chicken Soup with White Beans, Farro, and Escarole

This Italian take on chicken noodle soup is hearty, earthy, and delicious. Chock full of farro and beans, it feels more stew-like and less brothy.

• 1-1/2 Tbs. olive oil or canola oil
• 2 cups diced (1/4-inch) fennel
• 2 cups finely chopped leek
• Kosher salt
• 2 tsp. chopped fresh rosemary
• 3 quarts Homemade Chicken Broth or lower-salt chicken broth
• 3-1/2 to 4 cups shredded, cooked chicken
• 3 cups cooked farro
• 3 cups canned cannellini beans, drained and rinsed
• 1 head escarole (about 1-1/2 lb.), cut into 1 inch pieces (about 9 cups)
• 1 tsp. to 2 Tbs. red wine vinegar
• Freshly ground black pepper
• Freshly grated Parmigiano-Reggiano for serving (optional)

Tip:

If you made the chicken broth yourself, use the cooked meat from that
bird; otherwise you can use the meat from a store-bought rotisserie
chicken.

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the fennel, leek, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the rosemary and cook, stirring, until fragrant, 30 seconds.

Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.

Stir in the shredded chicken, farro, beans, and escarole. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.

Stir in 1 tsp. of the vinegar. Taste, and add more vinegar 1 tsp. at a time up to 2 Tbs. Season with salt and pepper to taste and garnish each bowl with a 1 Tbs. of the grated cheese, if you like.

Farro and Beluga Lentil Pilaf with Ginger and Cilantro

Chewy farro and earthy lentils get a bright flavor boost from fresh ginger, cilantro, and rice vinegar in this satisfying vegetarian dish. Rice pilaf wishes it could be this delicious.

• 1/4 cup extra-virgin olive oil; more for garnish
• 1 cup finely chopped shallots
• 2 dried chiles de árbol, broken, seeds and stems discarded
• 1 dried bay leaf
• Sea salt
• 1-1/2 cups pearled or semi-pearled farro, rinsed
• 2 tsp. fresh thyme leaves (or 1 tsp. dried thyme)
• 2-1/2 cups vegetable broth, preferably homemade
• 3/4 cup dried beluga lentils, picked over and rinsed
• 2 medium red onions, quartered and thinly sliced
• 2 Tbs. balsamic vinegar
• 1 cup thinly sliced scallions
• 3/4 cup grated carrots (use the large holes of a box grater)
• 1/2 cup chopped fresh cilantro
• 1-1/2 Tbs. unseasoned rice vinegar
• 1 Tbs. minced fresh ginger
• 1 Tbs. granulated sugar

Heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots, chiles, bay leaf, and 1/4 tsp. salt; cook, stirring often, until the shallots begin to color, 5 to 6 minutes. Add the farro and thyme and continue to cook, stirring, until the farro smells nutty and makes a crackling sound, about 3 minutes more. Add the vegetable broth and 2 cups water and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook for 5 minutes. Stir in the lentils, cover, and cook undisturbed until the farro is tender but chewy, the lentils are tender but firm, and nearly all of the liquid is absorbed, 25 to 30 minutes. Remove the skillet from the heat and let the pilaf stand, covered, for at least 5 minutes.


While the pilaf is cooking, heat the remaining 2 Tbs. olive oil in a 12-inch skillet over medium-high heat. Add the onions and 1/2 tsp. salt and cook, stirring frequently, until limp and deeply browned in spots, about 10 minutes. Add the balsamic vinegar, toss quickly until the onions are evenly coated, and then reduce the heat to low, cover, and let the onions steam for about 5 minutes.


Meanwhile, in a medium bowl, combine the scallions, carrots, cilantro, rice vinegar, ginger, sugar, and 1/4 tsp. salt. Let sit for 5 minutes to let the flavors meld.


Stir the onions and about three-quarters of the carrot mixture into the pilaf. Season to taste with salt.


Drizzle a little olive oil over the pilaf, garnish with the remaining carrot mixture, and serve.

Wehani Rice & Barley Salad

If you can’t find Wehani rice, double the amount of barley; the salad won’t be as colorful, but it will still taste great.

• 1 Tbs. olive oil
• 1 bay leaf
• 1 cup Lundberg’s Wehani rice (available in some supermarkets and specialty food stores)
• 1 cup pearl barley
• Kosher salt
• 2/3 cup coarsely ground cracked bulgur wheat
• 2/3 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 2/3 cup chopped red onion
• 1/4 cup chopped fresh flat-leaf parsley, or a mixture of parsley and any or all of the following fresh herbs: basil, rosemary, and thyme
• 2 cloves garlic, minced
• 1/4 cup thinly sliced scallions

• Freshly ground black pepper

In a large, heavy-based saucepan, heat the 1 Tbs. olive oil over medium heat. Add the bay leaf, rice, and barley and toast lightly, stirring, about 3 minutes. Add 4 cups water and 1/2 tsp. salt. Cover and simmer until the rice has begun to burst and the barley is somewhat soft and doubled in size, 40 to 50 minutes. Drain any excess water and spread the grains on a baking sheet to cool. Meanwhile, in a small saucepan, bring 2/3 cup water and 1/2 tsp. salt to a rolling boil. Pour over the bulgur and let stand for 15 minutes. Fluff the bulgur and spread on a baking sheet to cool.

In a large bowl, combine the rice and barley with the bulgur. Add the extra-virgin olive oil, vinegar, onion, herbs, garlic, scallions, salt, and pepper. Toss well.

Wheat Berry Salad with Green Beans and Corn

This hearty salad is perfect summer-picnic fare: chewy wheat berries, crisp-tender corn and green beans, sweet golden beets and pungent blue cheese crumbles.

• 2-1/4 cups wheat berries
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 1/3 cup sherry vinegar
• 2 Tbs. roasted walnut oil
• Freshly ground black pepper
• 1 cup cut green beans (1-inch pieces), steamed until crisp-tender
• 1 cup fresh corn kernels, blanched (or frozen corn kernels, thawed)
• 1 cup diced roasted golden beets (roast until tender, peel, and cut into 1/2-inch dice)
• 1 cup crumbled blue cheese
• 1/4 cup thinly sliced chives

Fill a large bowl with cold water, add the wheat berries, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the wheat berries, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the wheat berries covered, until tender, about 1 to 1-1/2 hours. Drain and rinse the wheat berries with cold water to stop the cooking.

Transfer the wheat berries to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the wheat berries on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the walnut oil. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled wheat berries in a large serving bowl and toss to break up any clumps. Add the green beans, corn, beets, blue cheese, chives, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Spelt Salad with Cherry Tomatoes and Zucchini

This summery side salad pairs chewy grains of spelt with sweet cherry tomatoes and zucchini. It's a perfect take-along dish for a picnic or potluck.

• 3 cups spelt
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 1/3 cup red wine vinegar
• Freshly ground black pepper
• 1-1/4 cup halved cherry tomatoes
• 1-1/4 cup diced zucchini (1/2-inch dice)
• 1/2 cup thinly sliced scallions
• 3 Tbs. chopped fresh basil
• 1 Tbs. chopped fresh oregano

Fill a large bowl with cold water, add the spelt, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the spelt, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the spelt covered, until tender, about 45 to 60 minutes. Drain and rinse the spelt with cold water to stop the cooking.

Transfer the spelt to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the spelt on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.

Put the cooked and cooled spelt in a large serving bowl and toss to break up any clumps. Add the cherry tomatoes, zucchini, scallions, basil, and oregano and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper and serve.

Rustic Bean & Farro Soup

The farro can get soft if it sits in the soup overnight, so I cook it separately and add it only to the amount of soup I'm serving.

• 3 Tbs. olive oil
• 3/4 cup chopped pancetta
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 2 medium ribs celery, chopped
• 4 large cloves garlic, minced
• 2 tsp. chopped fresh sage, marjoram, or thyme, or a combination
• 1-1/4 cups dried chickpeas or cannellini beans (or a combination), picked over, soaked overnight, and drained (or 3-1/2 cups canned chickpeas, cannellini beans, or a combination)
• 1-1/2 cups canned diced tomatoes
• 8 cups homemade or low-salt chicken broth or water
• 2 tsp. kosher salt; more to taste
• Freshly ground black pepper
• 1-1/4 cups uncooked whole-grain farro
• Extra-virgin olive oil for garnish
• Freshly grated Parmigiano-Reggiano for garnish

Heat the olive oil in a soup pot set over medium heat. Add the pancetta and sauté until golden brown, about 5 minutes. Stir in the onion, carrots, celery, garlic, and herbs and sauté until the vegetables soften, about 5 minutes.

If using dried beans, add the soaked, drained beans to the soup pot, with the tomatoes, broth or water, and 2 tsp. salt, and bring to a boil. Reduce the heat, cover, and simmer until the beans are tender, 1 to 2 hours. (If using canned beans, drain and rinse them, add the tomatoes, broth or water, and 2 tsp. salt to the soup pot and bring to a boil. Reduce the heat, add the beans, and simmer for about 20 minutes.) Season with salt and pepper. For a creamier soup, purée 1 cup of the bean mixture and stir it back into the pot.

While the soup simmers, bring 6 cups salted water to a boil in a saucepan. Add the farro, reduce the heat, and simmer until it's just al dente and chewy, about 10 to 30 minutes. Drain, add it to the soup, and simmer for another 10 to 15 minutes to let the flavors meld and to finish cooking. Stir to prevent scorching. Ladle into bowls and garnish with a swirl of olive oil, grated cheese, and pepper.

Swiss Chard, Sweet Potato, and Feta Tart in a Teff Crust

Adding teff flour to this tart’s crust gives it the texture of shortbread and a rich, nutty flavor. The filling is vegetable heaven—chard, sweet potatoes, and red onions—topped off with a salty sprinkle of feta. Serve with a green salad to round out the meal.

For the crust

• 5-1/2 oz. (1 cup) teff flour
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 3/4 tsp. table salt
• 6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
• 4 to 5 Tbs. ice water

For the filling

• 1-1/2 lb. sweet potatoes (2 medium)
• 3 Tbs. extra-virgin olive oil
• 2 medium red onions, peeled, halved, and sliced lengthwise into 1/4-inch-thick slices (4 cups)
• Sea salt
• 2 Tbs. balsamic vinegar
• 3 medium cloves garlic, chopped
• 1 large bunch Swiss chard (15 oz.), thick stems removed, greens roughly chopped (8 cups)
• 8 oz. feta, crumbled (1-1/3cups)
• Crushed red pepper flakes
• 2 large eggs
• Freshly ground black pepper

Make the crust

Combine both flours and the salt in a food processor; pulse to combine. Add the butter and pulse until it breaks down to the size of small peas. Sprinkle 4 Tbs. of the ice water over the mixture and pulse again until the pastry just holds together (if it’s too dry to hold together, pulse in tiny amounts of the remaining water until it holds). Transfer the dough to a large sheet of plastic wrap, and using the plastic as an aid, shape it into a thick disk. Wrap the dough in the plastic and refrigerate for about 30 minutes.


Meanwhile, position a rack in the center of the oven and heat the oven to 375°F.


Unwrap and roll the dough on a lightly floured surface into a 14-inch circle. (If the pastry cracks, just press it back together.) Wrap the pastry around the rolling pin and unroll it over an 11-inch fluted tart pan with a removable bottom. Without stretching the dough, very gently work it into the pan, pressing the pastry against the sides. Roll the pin over the pan to trim the excess dough. Use the scraps as needed to make the edge even and about 1/4 inch thick (at the narrowest points). Press gently all around the edge so the dough comes up slightly above the rim of the pan.


Prick the bottom of the crust all over with a fork, line with parchment, and fill with dried beans or pie weights. Put the tart pan on a baking sheet and bake until the edge looks dry, about 10 minutes. Carefully remove the beans and parchment and bake until the bottom is just set and looks dry, 5 to 7 minutes more. Cool on the baking sheet on a wire rack.

Make the filling

Scrub the sweet potatoes, poke them once or twice with a fork, and put them on a small foil-lined baking sheet. Roast until tender when pierced, 50 to 60 minutes. Cool, peel, and cut into 3/4-inch dice.


While the sweet potatoes are roasting, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and a generous pinch of salt; cook, stirring, until the onions wilt and develop dark-brown charred spots, about 10 minutes. Reduce the heat to medium low, cover the pan, and stir frequently, until softened and caramelized, 8 to 9 minutes more. Add 1 Tbs. of balsamic vinegar and stir until it evaporates and glazes the onions.


Transfer the onions to a small bowl and wipe out the pan. Heat the remaining 1 Tbs. olive oil in the pan over medium-low heat. Add the garlic and cook until fragrant and just beginning to color, 1 to 2 minutes. Increase the heat to medium high, add the chopped chard and a pinch of salt, and toss over medium-high heat until the chard is completely wilted, about 4 minutes. Sprinkle the remaining 1 Tbs. balsamic vinegar over the chard and toss it until the vinegar cooks away, about 1 minute. Transfer to a large bowl.


Add the diced sweet potatoes, about three-quarters of the cheese, and a pinch of crushed red pepper to the chard; toss gently. In a small bowl, whisk the eggs with a pinch of salt and pepper and add the eggs to the chard mixture.

Bake the tart

Spread the filling evenly in the tart shell and scatter the remaining cheese on top. Bake the tart on the baking sheet until the cheese is nicely browned, 25 to 30 minutes.


Spoon the balsamic onions over the top of the tart, allowing bits of cheese to peek through here and there. Let the tart cool slightly, about 10 minutes; then remove the rim of the pan. Slice and serve the tart warm or at room temperature.

Swiss Chard, Sweet Potato, and Feta Tart in a Teff Crust

Adding teff flour to this tart’s crust gives it the texture of shortbread and a rich, nutty flavor. The filling is vegetable heaven—chard, sweet potatoes, and red onions—topped off with a salty sprinkle of feta. Serve with a green salad to round out the meal.

For the crust

• 5-1/2 oz. (1 cup) teff flour
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 3/4 tsp. table salt
• 6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
• 4 to 5 Tbs. ice water

For the filling

• 1-1/2 lb. sweet potatoes (2 medium)
• 3 Tbs. extra-virgin olive oil
• 2 medium red onions, peeled, halved, and sliced lengthwise into 1/4-inch-thick slices (4 cups)
• Sea salt
• 2 Tbs. balsamic vinegar
• 3 medium cloves garlic, chopped
• 1 large bunch Swiss chard (15 oz.), thick stems removed, greens roughly chopped (8 cups)
• 8 oz. feta, crumbled (1-1/3cups)
• Crushed red pepper flakes
• 2 large eggs
• Freshly ground black pepper

Make the crust

Combine both flours and the salt in a food processor; pulse to combine. Add the butter and pulse until it breaks down to the size of small peas. Sprinkle 4 Tbs. of the ice water over the mixture and pulse again until the pastry just holds together (if it’s too dry to hold together, pulse in tiny amounts of the remaining water until it holds). Transfer the dough to a large sheet of plastic wrap, and using the plastic as an aid, shape it into a thick disk. Wrap the dough in the plastic and refrigerate for about 30 minutes.


Meanwhile, position a rack in the center of the oven and heat the oven to 375°F.


Unwrap and roll the dough on a lightly floured surface into a 14-inch circle. (If the pastry cracks, just press it back together.) Wrap the pastry around the rolling pin and unroll it over an 11-inch fluted tart pan with a removable bottom. Without stretching the dough, very gently work it into the pan, pressing the pastry against the sides. Roll the pin over the pan to trim the excess dough. Use the scraps as needed to make the edge even and about 1/4 inch thick (at the narrowest points). Press gently all around the edge so the dough comes up slightly above the rim of the pan.


Prick the bottom of the crust all over with a fork, line with parchment, and fill with dried beans or pie weights. Put the tart pan on a baking sheet and bake until the edge looks dry, about 10 minutes. Carefully remove the beans and parchment and bake until the bottom is just set and looks dry, 5 to 7 minutes more. Cool on the baking sheet on a wire rack.

Make the filling

Scrub the sweet potatoes, poke them once or twice with a fork, and put them on a small foil-lined baking sheet. Roast until tender when pierced, 50 to 60 minutes. Cool, peel, and cut into 3/4-inch dice.


While the sweet potatoes are roasting, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and a generous pinch of salt; cook, stirring, until the onions wilt and develop dark-brown charred spots, about 10 minutes. Reduce the heat to medium low, cover the pan, and stir frequently, until softened and caramelized, 8 to 9 minutes more. Add 1 Tbs. of balsamic vinegar and stir until it evaporates and glazes the onions.


Transfer the onions to a small bowl and wipe out the pan. Heat the remaining 1 Tbs. olive oil in the pan over medium-low heat. Add the garlic and cook until fragrant and just beginning to color, 1 to 2 minutes. Increase the heat to medium high, add the chopped chard and a pinch of salt, and toss over medium-high heat until the chard is completely wilted, about 4 minutes. Sprinkle the remaining 1 Tbs. balsamic vinegar over the chard and toss it until the vinegar cooks away, about 1 minute. Transfer to a large bowl.


Add the diced sweet potatoes, about three-quarters of the cheese, and a pinch of crushed red pepper to the chard; toss gently. In a small bowl, whisk the eggs with a pinch of salt and pepper and add the eggs to the chard mixture.

Bake the tart

Spread the filling evenly in the tart shell and scatter the remaining cheese on top. Bake the tart on the baking sheet until the cheese is nicely browned, 25 to 30 minutes.


Spoon the balsamic onions over the top of the tart, allowing bits of cheese to peek through here and there. Let the tart cool slightly, about 10 minutes; then remove the rim of the pan. Slice and serve the tart warm or at room temperature.

Wheatberries with Fragrant Spices, Currants & Almonds

You can serve this dish as a pilaf-like side dish or as a vegetarian main dish. I also use it to stuff poultry and vegetables, such as baked red peppers and tomatoes.

• 1/2 cup wheatberries, soaked for 4 hours or overnight
• Kosher salt
• 2 Tbs. olive oil or unsalted butter
• 1/2 medium onion, chopped into medium dice
• 4 scallions (white and light green parts only), chopped
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cinnamon; more to taste
• 1/2 cup basmati or other long-grain white rice
• 1/3 cup dried currants or coarsely chopped raisins
• 3/4 cup homemade or low-salt canned chicken or vegetable broth
• 1-1/2 oz. (1/3 cup) slivered almonds, toasted
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. grated lemon zest
• Freshly ground black pepper

Drain the wheatberries. In a small saucepan, bring the wheatberries and 3 cups salted water to a boil. Reduce the heat to low, cover, and simmer until tender but pleasantly chewy, 25 to 50 minutes. Drain well.

Meanwhile, heat the oil or butter in a small saucepan over medium low. Add the onion and scallions; cook until tender and translucent, about 7 minutes. Stir in the allspice, cinnamon, and rice, cook until the spices are fragrant, 1 to 2 minutes, and then add the currants or raisins, the broth, and salt to taste. Bring to a boil, turn the heat to low, cover, and simmer until the liquid is just absorbed and the rice is tender, 12 to 15 minutes.

In a bowl, combine the wheatberries, rice mixture, and almonds. Stir in the parsley and lemon zest and adjust the salt, pepper, and cinnamon to taste.

Wheatberries with Fragrant Spices, Currants & Almonds

You can serve this dish as a pilaf-like side dish or as a vegetarian main dish. I also use it to stuff poultry and vegetables, such as baked red peppers and tomatoes.

• 1/2 cup wheatberries, soaked for 4 hours or overnight
• Kosher salt
• 2 Tbs. olive oil or unsalted butter
• 1/2 medium onion, chopped into medium dice
• 4 scallions (white and light green parts only), chopped
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cinnamon; more to taste
• 1/2 cup basmati or other long-grain white rice
• 1/3 cup dried currants or coarsely chopped raisins
• 3/4 cup homemade or low-salt canned chicken or vegetable broth
• 1-1/2 oz. (1/3 cup) slivered almonds, toasted
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. grated lemon zest
• Freshly ground black pepper

Drain the wheatberries. In a small saucepan, bring the wheatberries and 3 cups salted water to a boil. Reduce the heat to low, cover, and simmer until tender but pleasantly chewy, 25 to 50 minutes. Drain well.

Meanwhile, heat the oil or butter in a small saucepan over medium low. Add the onion and scallions; cook until tender and translucent, about 7 minutes. Stir in the allspice, cinnamon, and rice, cook until the spices are fragrant, 1 to 2 minutes, and then add the currants or raisins, the broth, and salt to taste. Bring to a boil, turn the heat to low, cover, and simmer until the liquid is just absorbed and the rice is tender, 12 to 15 minutes.

In a bowl, combine the wheatberries, rice mixture, and almonds. Stir in the parsley and lemon zest and adjust the salt, pepper, and cinnamon to taste.