Simple Farro
Farro, an ancient form of wheat that predates our modern bread wheat, comes in a few different forms, but our favorite is minimally processed whole farro, in which the grain’s germ and bran have been retained. Whole farro has a nutty flavor and delicately chewy texture, and it cooks in only 20 minutes, which makes it one of the fastest cooking whole grains. We found that the simplest cooking method was best: Boil in salted water for about 20 minutes until tender, drain well, and add to salads, soups, and side dishes, or store in the refrigerator for up to five days.
1 ½ cups whole farro
1 tablespoon salt
BEFORE YOU BEGIN
We prefer the flavor and texture of whole-grain farro. Pearled farro can be used, but cooking times vary, so start checking for doneness after 10 minutes. Do not use quick-cooking farro in this recipe. Warm farro can be tossed with butter or olive oil and salt and pepper for a simple yet hearty side dish. It can also be added to soups or, when cooled, added to salads.
INSTRUCTIONS
- Bring 2 quarts water to boil in large saucepan.
- Add farro and salt.
- Return to boil, reduce heat, and simmer until grains are tender with slight chew, 15 to 20 minutes.
- Drain well. (Farro can be refrigerated for up to 5 days.)
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