Farro w/broccoli + cauliflower w/bacon vinaigrette from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes (page 410) by Abra Berens

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Notes about this recipe

  • Plumberful on February 20, 2026

    This was good, but I needed to tinker with it because I doubled the farro. I subbed pancetta for bacon in the vinaigrette and added more acid to the finished dish (juice of 1 1/2 lemons). I also added crumbled feta and chopped dill. I was using up what I had, which included roasted broccoli florets, a small amount of shaved raw cauliflower and a nice shallot. Next time I’ll go heavier on the fresh vegetables and add less farro. I also might toast the farro. I like that her approach is highly customizable.

  • SomervilleCook on April 08, 2022

    This was delicious! Used pancetta instead of bacon. Will double the amount of farro next time.

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