Farro Out

Once upon a time, we used to exclaim FAR OUT when something was awesome and radical. Now we say, FARRO OUT! In my kitchen, anyway. We're kind of nerdy with our food.

Faro is a fabulous and far-out kind of grain. In my experience, it's easiest to cook when it's been presoaked for a couple of hours, but you can cook it without the soaking. It will just take a bit longer to cook completely.

Because I'm Greek, and because I love combining my cooking culture with my husband's Southern way of cooking, I'm sharing a Farro Pilafi recipe with you. It's not one hundred percent Greek, and it's not one hundred percent Southern, but it is 100% delicious! Here's the recipe.