Farro is a very old grain originating in Italy. It has a nutty flavor, a somewhat chewy texture which does not get mushy. The  grain resembles barley more than wheat. I like to use farro in salads such as my Warm Tuscan Farro Salad or with lamb such as my Moroccan Spiced Shoulder of Lamb.

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  • Course Sides
  • Cuisine Italian
  • Keyword Simple
Servings Prep Time Cook Time
6 people 5 minutes 20 minutes
Passive Time Total Time
25 minutes
Servings Prep Time Cook Time
6 people 5 minutes 20 minutes
Passive Time Total Time
25 minutes
Degree of Difficulty
Easy
Ingredients
  • 1/2 cup farro uncooked
  • 1 1/2 cups boiling water for cooking
  • kosher salt to taste
Servings: people
Units:
Instructions
  1. Bring 1 1/2 cups of water to a boil. Add kosher salt and 1/2 cup farro. Bring the water to a boil, then reduce to a simmer and cover and cook for about 20 minutes.
  2. After 20 minutes check the farro. The grains should be separate, somewhat chewy and there should be water remaining. If the grains are done to your liking, strain the farro and allow to cool. Then use in salads or as a side dish.

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