Farro with beet & mint yogurt from Gjelina: Cooking from Venice, California (page 244) by Travis Lett

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Notes about this recipe

  • prkrgrant on January 02, 2026

    Pretty good! Needed a bit of acid at the end and as mentioned by another user there's an error in the book not mentioning when to add the beet puree. I realized this a bit late and had to simmer for longer than directed. Luckily the farro kept its shape well. Not a star player but as a side it's very visually striking which is fun and quite tasty. We had scallops with it and it went surprisingly well with them.

  • IsaSim on December 01, 2015

    Missing step : no mention of the beets after making a purée. Added it instead of additional water when cooking farro, result similar to the picture and description by author. I liked it, but it wasn't a hit with the rest of the family.

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