Tangy farro with honey-roasted kumquats, feta, and tomatoes from Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well (page 128) by Maria Speck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried thyme for herbes de Provence, and sherry vinegar for balsamic.

  • dinnermints on May 05, 2016

    This was both delicious and lovely on the plate, and would be even lovelier with multi-colored cherry tomatoes. Changes: I made 1.5 recipe to serve six or so as a main dish, added two cups of cooked chickpeas to the tomato mixture before roasting, increased honey and olive oil (for the tomato mixture) to 2T each instead of 1T, and increased salt to 1/2 tsp. The baking sheet was a bit crowded (only one large baking sheet fits under my broiler), so I broiled it closer to 13-15min. Maybe next time I'd add the feta six minutes in or so, but it was also fine this way. The beans got a bit more texture by being broiled, and more flavor than if I'd warmed them up with the farro. I didn't drizzle the additional olive oil over the top at the end - it didn't need it. White balsamic vinegar worked great. I served some snow peas lightly sauteed with garlic on the side, which was a nice contrast visually.

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