Farro Perlato

Ever tried farro? I fully admit I never had before this weekend. If you asked me what it was I would have said "some kind of grain?" Turns out it is a delicious, flavorful grain, that cooks up similar to rice or quinoa. Boil water, add the farro (you're suppose to rinse it first- I may have forgotten this step... whoops) and simmer until all the water is gone! How did I end up trying it you might ask? Well, the wonderful people at Tuscan Fields are pairing up for a scholarship opportunity to attend Eat Write Retreat, and I knew I wanted to give it a shot.

Having never cooked with farro before I read the instructions on the back and decided to use it like I would brown rice. The first thing that came to mind was mushrooms, and then onions, and then spinach, and then salmon, and then a balsamic reduction. Yup pretty much exactly in that order. So instead of trolling the internets for ideas I decided to go with my gut and wing it. Here's what came out at the end.


I am SO EXCITED about making this again. John loved it, I loved it, I call that a win win in this household. I used the farro perlato (plain) variety in this recipe but they also have a vegetable and mushroom blend available. I bet the mushroom blend would have been perfect in this too!! To find out if Tuscan Fields Farro is sold by you, you can check out the store locator.

Mushroom Farro with Grilled Salmon
recipe by ::steph chows::

olive oil
1 box Tuscan Fields Farro Perlato (9.1 oz)
1 medium onion, chopped
3 gloves garlic, chopped
1/2 tsp dried rosemary
salt and pepper to taste
6oz white mushrooms, sliced
3 cups baby spinach leaves, washed and patted dry
2- 6oz salmon filets
balsamic reduction for drizzling

Cook farro according to package instructions. While it is simmering, heat a large pan and drizzle with olive oil. Saute onion until slightly brown. Add in mushrooms, rosemary and garlic and let them sit for 4-5 minutes without stirring. Add in spinach and toss until they are wilted. Once farro is done add to pan and set aside.

Drizzle salmon with olive oil and sprinkle with salt and pepper. Grill about 2 minutes each side (will depend on thickness of steaks and heat level). Do not over cook... seriously, overcooked salmon tastes like rocks.

Serve farro with grilled salmon on top. If desired lightly drizzle with olive oil and a balsamic reduction.


Tuscan Fields provided me with two samples of their farro products. I was not paid for this post but if I have the best recipe out of all the bloggers I would win a trip to Eat Write Retreat. Opinions are all my own. 


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