ISSUE 83  |  Entertaining: Summer Edition

An Irresistible Farro Recipe

July 30, 2013 5:00 PM

BY Sarah Lonsdale

Once in a while, I try a new dish and overnight become obsessed with finding out the recipe. So it was after I tried Stacy Lauer’s farro salad with pomegranate and sausage several months ago at a Remodelista Dinner. Stacy, who is not prone to answering e-mails with any speed, proved quite elusive, so when she swung by one of our Remodelista Markets, I cornered her with a pen and paper and begged for the recipe. She kindly obliged. Like many good things, it is surprisingly simple. 

Photography by Aya Brackett for Remodelista.


Above: Farro with sausage and fava beans decorated with pomegranate seeds, fennel fronds, and sprigs of chervil.


1 cup farro
2 cups chicken stock
2 T fresh thyme
2 Andouille sausages
1 lb fava beans

Cook the farro in the chicken stock. Chop and sauté the sausage with the thyme. Blanch the fava beans and remove the skin, leaving only the tender inner beans. Toss all the ingredients together and season with salt, pepper, and olive oil.


Above: Stacy Lauer and Gwendolyn Meyer of Saltwater made a dinner for Remodelista that included farro salad with pomegranate and sausage; a platter of chanterelles, cipollini onions, and sautéd greens; and a cauliflower hazelnut salad.

N.B.: This is an update of a post originally published December 21, 2012.