Basic Farro Recipes

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HOW TO COOK FARRO



How to Cook Farro image

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

1 cup dry farro
4 cups water
1/4 teaspoon fine salt, to taste
Optional flavorings: Light drizzle of extra virgin olive oil and 1 small clove garlic (pressed or minced)

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



How to Cook Farro image

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

1 cup farro
Kosher salt

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



Farro with Wild Mushrooms image

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

½ ounce dried porcini mushrooms
2 tablespoons olive oil
10 brown mushroom caps, diced
salt to taste
½ onion, diced small
2 cloves garlic, minced
1 cup pearled farro, rinsed, or more to taste
3 cups chicken stock, divided
2 tablespoons creme fraiche
2 tablespoons chopped fresh flat-leaf parsley
freshly ground black pepper to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

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



Basic Farro image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 16

1-gallon Court-Bouillon (recipe follows)
2 pounds grano farro
1/2 pound aromatic vegetables, brunoise cut
2 tablespoons fresh garlic, chopped
1/4 cup olive oil or grape seed oil
1 tablespoon fine sea salt
1 teaspoon Tellicherry black pepper, freshly ground
1/4 cup fresh thyme leaves
2 white onion, peeled and diced 1/4"
3 carrots, peeled and diced 1/4"
1/2 stalk celery, peeled and diced 1/4"
1 medium leek, cleaned and diced 1/4"
1 garlic bulb, quartered
1 bouquet garni consisting of 2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf, 5 whole allspice, 10 white peppercorns, 10 black peppercorns and 12 fennel seeds
2 tablespoons grape seed oil
1 cup dry white wine

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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Top Asked Questions

How do you cook Farro?
In a small saucepan, cook farro per instructions on package. Make sure to rinse farro, add to a pot. Bring to a boil, reduce heat, and simmer for about 25- 30 minutes until farro is chewy/cooked. While farro is cooking, steam corn and chop tomatoes/herbs. Once vegetables are cooked/whopped, whisk together dressing.
What can you do with that bag of Farro?
All of our favorite ways to use that bag of farro in your pantry. Photo by Peden & Munk. Nothing against rice recipes, quinoa recipes, or barley recipes, but farro recipes are where it’s at. Farro is a pantry powerhouse that’s nutty and chewy and satisfying.
What is Farro made of?
Farro combines with baby bella mushrooms, onions, carrots, celery, garlic, Italian seasonings, a touch of white wine, and veggie broth. You'll add frozen peas toward the end of cooking.
Can you cook Farro with frozen peas?
You'll add frozen peas toward the end of cooking. "A nice, warming, veggie-filled soup that makes a great weeknight meal," says Kim. Farro combines with baby bella mushrooms, onions, carrots, celery, garlic, Italian seasonings, a touch of white wine, and veggie broth. You'll add frozen peas toward the end of cooking.

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