Farro is a delicious whole grain that can be used in soups, salads, risottos, and breakfast dishes. Farro is one of the easiest whole grains to cook on the stove, and it’s also one of the quickest. You only need a pot, some farro, and water. In less than 20 minutes, it will be ready to eat.
Farro is a type of wheat. It is called an “ancient grain” because it has been eaten for hundreds of years. In fact, it is sometimes called the “mother of all grains” because it is thought to be the original type of wheat from which all other types of wheat evolved. This grain is still used a lot in Italy and other Mediterranean countries.
How To Cook Farro (What’s Farro?)
I know what you’re thinking: I didn’t know there was another grain. Don’t worry, neither did I until a few years ago. I’m so glad I learned about it, just like I’m glad I learned about bulgur, freekeh, and sorghum. Every once in a while, it’s nice to eat something other than rice or quinoa.
Farro is a grain that comes from spelled, emmer, and einkorn wheat plants. It came from Mesopotamia many years ago, but most of it is now grown in Italy.
How to cook Farro in Six Step
Even if farro is a new food for you, you’ve probably cooked it this way many times before. This is because farro is cooked the same way rice is (or quinoa, or freekeh, or any other ancient grain recipe).
- Farro: You’ll need 1 cup of farro that hasn’t been cooked.
- Water: You’ll need 3 cups of water for every 1 cup of farro.
- Salt: Finally, add 1/2 teaspoon of salt to the water to make the farro taste even better.
- Rinse the farro: First, rinse the farro and let it drain.
- Bring the water to a boil: In a medium-sized pot, bring the water to a boil. Add the farro and salt, turn the heat down to a simmer, cover, and cook. It’s done when the farro is soft but still has some bite to it. For pearled farro, it should take about 15 minutes, for semi-pearled farro about 30 minutes, and for whole farro about 45 minutes.
- Drain and fluff: Finally, pour out the extra water from the pot and use a fork to fluff up the farro.
Tips
Farro does not need to be soaked before cooking. Pre-soaking an item is typically done to reduce cooking time. Soaking is unnecessary because farro cooks quickly.You do not need to cover your farro while it is cooking.Farro comes in a variety of varieties, each with its own cooking time.
- Time to pearl: 15-20 minutes
- 30 minutes semi-pearled
- Total time: 40 minutes.
Pearled farro seems to be the most popular and widely available of the varieties. So if you are unsure which type you have, it is most likely that. However, do a taste test at 15 minutes of cooking, and if they are still very hard, just keep boiling them. Do a taste test about every 5-10 minutes until they have reached an al dente texture, and then you’ll know they’re done!People Also Search For
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