A slightly nutty-tasting grain with a tender chewy texture packed with nutrients.
Stovetop Farro
Ingredients
8 cups water
1 cup farro, rinsed
1 teaspoon salt (optional)
Directions
- Wash hands with soap and water
- In a saucepan, bring water to a boil. Add farro and salt, if desired, and return to a boil.
- Reduce heat to medium and boil, uncovered, until grains have the texture you like, about 30 to 40 minutes.
- Drain off extra cooking water and serve or use as planned.
- Refrigerate leftovers within 2 hours.
Notes
- For more flavor, cook with broth instead of water.
- Use farro in any recipe that calls for brown rice or quinoa. Add to soups, grain bowls, or use instead of pasta in pasta salads.
- For less cooking time, cover farro with water and soak in the refrigerator for 8 or more hours. Add soaked farro to 3 cups boiling water or broth, reduce heat to low and cook for about 10 minutes. Drain extra water and serve.
You might also like...
Rice with Chicken and Vegetables
Rice with Chicken and Vegetables
A filling and satisfying meal of rice, veggies, and chicken that is packed with flavor.
Prepare:
20 to 30 minutes
Cook:
35 minutes
Makes:
7 cups
Super Sundae
Super Sundae
Creamy yogurt topped with sweet fruit and crunchy granola. Perfect any time of day!
Prepare:
10 minutes
Makes:
2 cups
Prepare:
15 minutes
Cook:
45 minutes
Makes:
12 cups
Eggplant Pizza Slices
Eggplant Pizza Slices
Cheesy, melty, and topped with a dash of crunchy breadcrumbs. This is a great recipe for getting the whole family cooking!
Prepare:
10 minutes
Cook:
20 minutes
Makes:
8 Slices
Stuffed Peppers with Turkey and Vegetables
Stuffed Peppers with Turkey and Vegetables
Colorful bell peppers filled with ground turkey, fresh vegetables, and delicious Italian flavors.
Prepare:
10 minutes
Cook:
90 minutes
Makes:
6 Pepper Halves
Veggie Quesadillas with Cilantro Yogurt Dip
Veggie Quesadillas with Cilantro Yogurt Dip
Kid-approved recipe thats quick to make and full of flavor.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
12 quesadillas
Comments
Farro has become one of my favorite cooked grains. I love the texture and chewiness. It holds ups well with any topping, especially curries, and I have also found that it freezes well. I appreciate the tip to soak the farro first; that does reduce the cooking time.