Italian Farro Salad Recipe – by Laura Vitale – Laura in the Kitchen Episode 122


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  1. I'd like to try farro…but, what the heck does it taste like???? Any pasta, grain, or other food to compare it to??? I didn't even know it existed until today…'po me

  2. I thought it looks like Burgul (Burgol) is a main ingredient in many of our Midde Eastern cooking…we have it fine and coarse…many recipes out of it

  3. Goodness, you throw the word love around like it means nothing. What you mean to say is like. There's a big difference between the feelings and how they work. It's not possible to love a bunch of things like you claim to. Just say like. I'm sure your husband doesn't like hearing "I love you" when you love every food and item you ever make. Makes it a lot less special, even though you don't ACTUALLY love all these foods. Uneducated about it, that's all.

  4. A great receipe. All nationalities have great tasting, high fiber dishes. I am guessing there are 5-8 grams of fiber per 1/2 to 1 cup serving like all natural grain meals. I am also guessing the reason to rinse farro is so that it will not stick. Congrads on your success.

  5. Farro is the oldest and purest (no hybrid) form of wheat and a proeinbomb! Goes back to Egyptian Times. It's soooooo healthy and delicious! Thank you so much for this!!! It looks so yummy!!

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