Becky teaches Bridget how to make the perfect healthy farro salad.
Get the recipe for Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes:
Buy our winning large saucepan:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
29 Comments
Leave a Reply
You must be logged in to post a comment.
great recipe
I used to make similar salad with cous cous it was basically a Greek salad and it was a great side with grilled meat and great for a picnic.
They married each other the same weekend in Vegas
The moment @3:23
This one is so f'ing good and filling. Don't skip the dill!
Thank You Ladies! I recently discovered Farro and I cooked it according to the package’s direction and it was so mushy! Your method is far superior and foolproof!
Never heard of it but will def try it. Love you guys!!!!
I've never heard of farro but I'd definitely like to eat this salad minus the feta. There's not much you ladies make that I don't wanna eat, you just make everything look great😊
When is the test kitchen going to make the perfect biscuits and gravy?
I like to boil it in something like pork stock (Mark Bittman school) with less water so you don't drain it
Thanks for the great Video and Recipe.
Lovely recipe idea. I find farro even more flavorful if lightly toasted it in olive oil before cooking it in chicken or veg stock. YUM… beats rice by a mile – so does barley.
I have to admit that this recipe is not my style(but since it is recently posted I have a better chance of reaching you through the comments). That being said, you did an AWESOME stir-fry recipe a few days ago! I’d like to ask about the sauce though; what about stir fry sauces which are store bought for those of us who are too lazy/busy to build the sauce? For myself, I’m actually likening PF Chang’s store bought sauce, but they seem specifically designed for each dish. What is the MOST VERSATILE store bought stir-fry sauce? Will you take up the gauntlet for the lazy consumer and let us know? I think it’s a practical question since many people seem to want the quick convenience and since you have the resources most don’t it would make an interesting video. Thank you for the thoroughness delicious work you do!
I notice that Becky does mainly vegetarian dishes. I wonder if she is a vegetarian or if that is just her specialty.
this looks really good! i'm gonna try it 🤠
Tip: pharaoh ≠ farro
I would mix the vinaigrette with the warm farro for more flavor
How about roasting the veggies and sprinkle a little crushed red pepper for a warm side dish?
I love farro, it's my go to grain now. It's stupid easy to cook, almost impossible to ruin. It reheats well, keeping it's texture. It goes with a huge variety of dishes. You can cook it exactly like all your risotto dishes. Farro is the bomb!
guys, if you don't have a lot of fiber already in your diet, Farrow and grains like barley can cause abdominal pain if you eat a lot in one sitting. just warning those of you with sensitive stomaches.
More vegan dishes please.
They cut the peas. Doesn't that make them hold water?
Love!!! I’m going to make this tomorrow and substitute it violife or kite hill cheese
I love a new ingredient!
Thank you! Been dying to try farrow.
I will definitely make this during the summer!
Love these kinds of salads. Light and tasty. 😋 Great video. Love all your recipes
I've never heard of farro, but this recipe makes me want to try it as it as it appears to be more diabetic friendly and looks delicious. Thanks for all the hard work y'all do and for sharing.
Yum! I make something similar with barley. Love cold barley salad. Can't wait to try it with Farro! Thanks ATK!