HOW TO COOK FARRO
Learn how to cook perfect farro with this simple technique. One part raw farro yields twice as much cooked farro. As written, this recipe yields 2 cups cooked farro. Multiply as needed.
Provided by Cookie and Kate
Categories Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Rinse the farro in a fine mesh sieve under cool running water (this step is important to remove any dust and excess starch).
- In a medium saucepan, combine the rinsed farro and at least 4 cups water, or enough to cover the farro by several inches. Add the salt. Bring the water to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer.
- Cook until the farro is tender to the bite but still pleasantly chewy. Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes. Drain well.
- If desired, stir in the olive oil and garlic while the farro is still hot. Season with another pinch or two of salt, as needed. Serve as desired.
Nutrition Facts : ServingSize 1/2 cup salted cooked farro, Calories 140 calories, Sugar 0 g, Sodium 170.5 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 30 g, Fiber 3 g, Protein 6 g, Cholesterol 0 mg
HOW TO COOK FARRO
A chewy grain with a delicious nutty flavor, farro works well in grain salads, soups, risotto, and as a side dish. It's part of the wheat family and long been popular in Italy. We like it's versatility and ability to work well with strong ingredients like beets or salty cheese.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Yield Makes about 21/2 cups
Number Of Ingredients 2
Steps:
- In a medium saucepan, combine farro and 1 teaspoon salt; add enough water to cover by 2 inches. Bring to a boil and cook until tender, about 25 minutes. Use immediately, or spread on a rimmed baking sheet and let cool.
FARRO WITH WILD MUSHROOMS
We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
- Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium, and cook and stir until hot, 2 to 4 minutes.
- Stir onion into mushrooms; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour farro into mushroom mixture; stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture; bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
- Increase heat to high and stir remaining chicken broth into farro mixture; bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro is starting to get tender, about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness, about 15 minutes more.
- Reduce heat to low; stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.8 g, Cholesterol 8.6 mg, Fat 8.2 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 400.9 mg, Sugar 1.8 g
BASIC FARRO
Steps:
- In a nonreactive sauce pot, bring the Court-Bouillon to a slow simmer. Meanwhile, in a large braising pan, saute the vegetables and garlic in the olive oil until tender. Add the farro, and stir with a wooden spoon while continuing to saute until the farro in pearlized (begins to change color). Season with the salt and pepper. Using an 8 oz. ladle, add a ladle full of stock to the farro. Stir the farro from the bottom, and allow the stock to become almost completely absorbed by the rice. Repeat the procedure until the farro has cooked for exactly 20 minutes. Remove from the heat, and stir in the thyme. Transfer immediately to two large sheet pans. Spread the farro out evenly using a rubber spatula. Allow the farro to cool in the walk-in cooler. Transfer to a container, and label and cover tightly.
- In a stock pot over moderate heat, sweat the vegetables in the grape seed oil until tender. Add the white wine and the bouquet garni. Fill the pot with one gallon of cold water, and bring it to a boil over high flame. Reduce the heat and simmer for two hours skimming intermittently. Strain through a fine mesh strainer lined with moistened cheesecloth.
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- Pressure Cooker Farro Risotto. Swap out the rice for farro in this simple and hearty risotto that tastes just as great as the original, but without all that stirring.
- Mushroom Wellington. Vegetarians will love this impressive-looking dish that packs tons of taste and nutrition into a pretty package. Leafy kale, nutty farro, sweet potato, mushrooms, and butternut squash bring a wonderful fall flavor that even avowed meat-eaters will want to get in on, no matter the time of year.
- Farro with Spice-Roasted Chickpeas and Cauliflower. This delicious vegetarian dish comes together quickly, especially if you prep with purpose. Coat chickpeas with some cumin, garlic, and smoked paprika then roast it with cauliflower and toss it all together with nutty farro.
- Farro Risotto. If you like risotto, try this easy and hearty recipe that tastes similar but doesn't require quite as much prep. Dried wild mushrooms give it an earthy depth of flavor and using farro instead of arborio rice has more toothsome texture than risotto traditionally does.
- Farro with Cumin-Roasted Carrots and Tahini. This Mediterranean dish has plenty of warming flavor thanks to a heavy dose of cumin and smoky roasted carrots.
- Farro Bread. Believe it or not, you can use farro to make a nutty, whole-grain bread that's great for sandwiches or all by itself with just a smear of butter.
- Slow Cooker Chicken with Farro and Vegetables. Use either boneless, skinless chicken thighs or breasts in this slow cooker recipe that combines the protein with farro and nutrient-packed vegetables for a simple supper.
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