Millet Salad with Avocado and Citrus

This grain salad makes a cool summer side to grilled meats and seafood.

• 
  
  1-3/4 cups millet
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  3 Tbs. grapefruit juice
  
  


• 
  
  3 Tbs. white wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup diced avocado (1/2-inch dice)
  
  


• 
  
  3/4 cup oranges segments, cut into pieces if large
  
  


• 
  
  3/4 cup grapefruit segments, cut into pieces if large
  
  


• 
  
  3/4 cup diced red onion (1/4-inch dice)
  
  


• 
  
  1/4 cup chopped fresh mint
  
  

Rinse the millet under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the millet, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes. Drain and rinse the millet with cold water to stop the cooking.

Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar and grapefruit juice in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar, juice, or oil as needed.

Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add the avocado, orange segments, grapefruit segment, red onion, mint, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Roasted Broccoli and Farro Salad with Feta

Roasting the broccoli gives it a caramelized edge that pairs beautifully with the earthy grains and creamy feta in this salad. Feel free to substitute cauliflower for the broccoli.

• 
  
  Kosher salt
  
  


• 
  
  3/4 cup farro (either pearled or whole-grain)
  
  


• 
  
  1 lb. broccoli
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup crumbled feta
  
  


• 
  
  2 scallions, thinly sliced
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  2 Tbs. coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. red wine vinegar; more as needed
  
  

Position a rack in the center of the oven and heat the oven to 400°F. In a 4-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Boil the farro in the water until tender, 20 to 30 minutes for pearled and 45 to 60 minutes for whole grain. Drain well and transfer to a large bowl.


Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Peel and halve the stem lengthwise, then cut crosswise into 1/4-inch-thick slices. On a rimmed baking sheet, toss the broccoli florets and stems with 2 Tbs. of the olive oil. Roast until tender and browned in spots, about 20 minutes.


Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.

Risotto-Style Summer Heirloom Farro

Thankfully, farro, an old-world grain, made it to the new world so that we could enjoy this amazing dish. This dish resembles risotto, but, in deference to our American heritage, perhaps it should be called porridge. Semantics aside, it’s a great way to use summer squash.

• 
  
  4 Tbs. olive oil
  
  


• 
  
  1 large yellow onion, diced
  
  


• 
  
  8 fresh zucchini blossoms, optional
  
  


• 
  
  1 cup uncooked farro
  
  


• 
  
  4 cups chicken stock, preferably homemade
  
  


• 
  
  1 large zucchini, diced
  
  


• 
  
  1-1/2 cups fresh sweet corn kernels
  
  


• 
  
  1 pint cherry tomatoes, halved
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lemon, sliced
  
  

Heat 2 Tbs. of the oil in a large, deep skillet over medium-high heat. Add the onion. Cook for 4 to 5 minutes, or until softened but not browned. Add the zucchini blossoms, if using, reduce the heat to medium, and cook for about 1 minute. Remove the blossoms to a plate and keep warm. Add the farro. Cook for 2 to 3 minutes just to coat with the oil and mix with the onions.


Pour the stock into the skillet. Stir the farro and onions. Bring to a boil over medium-high heat. Reduce the heat to medium. Simmer, stirring frequently, for 40 to 45 minutes, at which time the farro should be tender and the stock evaporated. Add more stock if needed during cooking to keep the farro moist.


Heat the remaining 2 Tbs. of oil in another large skillet over medium-high heat. When hot, add the zucchini and corn kernels. Cook for 10 to 12 minutes, or until the vegetables brown.


Add the tomatoes. Cook for about 1 minute to warm through. Add the farro and toss to mix.


Add the butter and stir until melted. Season to taste with salt and pepper.


Spoon the farro onto each of 8 plates. Garnish each plate with a zucchini blossom.

Millet Salad with Avocado and Citrus

This grain salad makes a cool summer side to grilled meats and seafood.

• 
  
  1-3/4 cups millet
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  3 Tbs. grapefruit juice
  
  


• 
  
  3 Tbs. white wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup diced avocado (1/2-inch dice)
  
  


• 
  
  3/4 cup oranges segments, cut into pieces if large
  
  


• 
  
  3/4 cup grapefruit segments, cut into pieces if large
  
  


• 
  
  3/4 cup diced red onion (1/4-inch dice)
  
  


• 
  
  1/4 cup chopped fresh mint
  
  

Rinse the millet under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the millet, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes. Drain and rinse the millet with cold water to stop the cooking.

Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar and grapefruit juice in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar, juice, or oil as needed.

Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add the avocado, orange segments, grapefruit segment, red onion, mint, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Farro Salad with Marinated Artichokes, Watercress, and Feta

It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.

For the artichokes:

• 
  
  1/2 cup white wine vinegar 
  
  


• 
  
  2 cloves garlic, peeled
  
  


• 
  
  1/4 cup kosher salt
  
  


• 
  
  8 baby artichokes, trimmed, and quartered
  
  


• 
  
  8 sprigs fresh parsley
  
  


• 
  
  4 sprigs fresh thyme 
  
  


• 
  
  2 sprigs fresh oregano
  
  


• 
  
  2 cups extra-virgin olive oil; more as needed
  
  

For the salad:

• 
  
  Kosher salt
  
  


• 
  
  1 cup farro 
  
  


• 
  
  1/4  lb. feta (1 cup), preferably sheep’s milk
  
  


• 
  
  2  medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts
  
  


• 
  
  2  oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
  
  


• 
  
  1  Tbs. red wine vinegar
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare the artichokes:

Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour.

Make the salad:

Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs.

Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm.

Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.

Farro Salad with Marinated Artichokes, Watercress, and Feta

It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.

For the artichokes:

• 
  
  1/2 cup white wine vinegar 
  
  


• 
  
  2 cloves garlic, peeled
  
  


• 
  
  1/4 cup kosher salt
  
  


• 
  
  8 baby artichokes, trimmed, and quartered
  
  


• 
  
  8 sprigs fresh parsley
  
  


• 
  
  4 sprigs fresh thyme 
  
  


• 
  
  2 sprigs fresh oregano
  
  


• 
  
  2 cups extra-virgin olive oil; more as needed
  
  

For the salad:

• 
  
  Kosher salt
  
  


• 
  
  1 cup farro 
  
  


• 
  
  1/4  lb. feta (1 cup), preferably sheep’s milk
  
  


• 
  
  2  medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts
  
  


• 
  
  2  oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
  
  


• 
  
  1  Tbs. red wine vinegar
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare the artichokes:

Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour.

Make the salad:

Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs.

Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm.

Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.

Roasted Broccoli and Farro Salad with Feta

Roasting the broccoli gives it a caramelized edge that pairs beautifully with the earthy grains and creamy feta in this salad. Feel free to substitute cauliflower for the broccoli.

• 
  
  Kosher salt
  
  


• 
  
  3/4 cup farro (either pearled or whole-grain)
  
  


• 
  
  1 lb. broccoli
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup crumbled feta
  
  


• 
  
  2 scallions, thinly sliced
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  2 Tbs. coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. red wine vinegar; more as needed
  
  

Position a rack in the center of the oven and heat the oven to 400°F. In a 4-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Boil the farro in the water until tender, 20 to 30 minutes for pearled and 45 to 60 minutes for whole grain. Drain well and transfer to a large bowl.


Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Peel and halve the stem lengthwise, then cut crosswise into 1/4-inch-thick slices. On a rimmed baking sheet, toss the broccoli florets and stems with 2 Tbs. of the olive oil. Roast until tender and browned in spots, about 20 minutes.


Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.

Millet Salad with Avocado and Citrus

This grain salad makes a cool summer side to grilled meats and seafood.

• 
  
  1-3/4 cups millet
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  3 Tbs. grapefruit juice
  
  


• 
  
  3 Tbs. white wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup diced avocado (1/2-inch dice)
  
  


• 
  
  3/4 cup oranges segments, cut into pieces if large
  
  


• 
  
  3/4 cup grapefruit segments, cut into pieces if large
  
  


• 
  
  3/4 cup diced red onion (1/4-inch dice)
  
  


• 
  
  1/4 cup chopped fresh mint
  
  

Rinse the millet under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the millet, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes. Drain and rinse the millet with cold water to stop the cooking.

Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar and grapefruit juice in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar, juice, or oil as needed.

Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add the avocado, orange segments, grapefruit segment, red onion, mint, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Spelt Salad with Cherry Tomatoes and Zucchini

This summery side salad pairs chewy grains of spelt with sweet cherry tomatoes and zucchini. It's a perfect take-along dish for a picnic or potluck.

• 
  
  3 cups spelt
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup red wine vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 cup halved cherry tomatoes
  
  


• 
  
  1-1/4 cup diced zucchini (1/2-inch dice)
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


• 
  
  3 Tbs. chopped fresh basil
  
  


• 
  
  1 Tbs. chopped fresh oregano
  
  

Fill a large bowl with cold water, add the spelt, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the spelt, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the spelt covered, until tender, about 45 to 60 minutes. Drain and rinse the spelt with cold water to stop the cooking.

Transfer the spelt to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the spelt on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.

Put the cooked and cooled spelt in a large serving bowl and toss to break up any clumps. Add the cherry tomatoes, zucchini, scallions, basil, and oregano and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper and serve.

Roasted Broccoli and Farro Salad with Feta

Roasting the broccoli gives it a caramelized edge that pairs beautifully with the earthy grains and creamy feta in this salad. Feel free to substitute cauliflower for the broccoli.

• 
  
  Kosher salt
  
  


• 
  
  3/4 cup farro (either pearled or whole-grain)
  
  


• 
  
  1 lb. broccoli
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup crumbled feta
  
  


• 
  
  2 scallions, thinly sliced
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  2 Tbs. coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. red wine vinegar; more as needed
  
  

Position a rack in the center of the oven and heat the oven to 400°F. In a 4-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Boil the farro in the water until tender, 20 to 30 minutes for pearled and 45 to 60 minutes for whole grain. Drain well and transfer to a large bowl.


Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Peel and halve the stem lengthwise, then cut crosswise into 1/4-inch-thick slices. On a rimmed baking sheet, toss the broccoli florets and stems with 2 Tbs. of the olive oil. Roast until tender and browned in spots, about 20 minutes.


Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.