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How to prepare farro

asked by a Whole Foods Market Customer over 5 years ago

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7 answers 2716 views
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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

I'm reasonably sure that Umbria "the Green Heart" of Italy consumes more farro than any other region. Preparations are simple and basic; begin with a broth made from a prosciutto bone. You might be able to find prosciutto ends at Whole Foods if you ask nicely. Otherwise substitute a ham hock. Add water aromatics (onion, carrot, celery), salt and pepper, cook until it's a broth. Add the farro and grated parmigiano or a parmigiano rind. Cooking time should be about 2 hours in total.

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Merrill Stubbs

Merrill is a co-founder of Food52.

added over 5 years ago

Pierino, your version sounds totally delicious -- I'm doing that next time! I cook a big batch of plain farro on nearly a weekly basis -- I soak the farro (pearled) in cold water for 20 minutes, then drain and cover it again with fresh water. I add a few pinches of salt, bring to a boil, cover and simmer for about 20 minutes, until the farro is just tender but still has a nice bite. I drain it and then use it throughout the week in salads or "risottos," or simply heat it up, adding a little olive oil and grated parmesan and lots of black pepper.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

Merrill, yes olive oil definitely belongs in there. The description above is more or less a Perugia style. In Assisi they probably do it differently. You can see Assisi from Perugia and vice versa.

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added over 5 years ago

Length of cooking time and whether or not to soak depends on if the farro is pearled or demi-perlato. I find that with demi-perlato or pearled 20 to 25 minutes with no soak is plenty of time. Whole farr requires a longer cooking time, like spelt or wheatberries.

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Wholefoods user icon
added over 5 years ago

I've been using a lot of farro this month at Whole Foods Market Greensboro. Bring 2 cups lightly salted water or stock to a boil and combine 1 cup farro. Simmer 25 or 30 minutes or until liquid is mostly gone and farro is puffed up. Remove from heat, drain liquid. One cup dry yields 3 cups cooked. Can be used in salads that normally use rice or as a substitute for oatmeal.

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added over 5 years ago

What I love about farro is that it is hard to mess up. I live in Denver where everything takes longer to cook and with farro I usually do 1 cup farro to 3 liquid- usually a broth of some sort. Then I can either strain it earlier for a chewier bite or let it get softer. We, too, eat it weekly and lately our favorite thing to do is toss it with an herb paste (whatever is on hand: mint, tarragon, parsley, cilantro,basil blended with s&p and good olive oil), fold in some caramelized onions, chopped nuts (loving the s&p pistachios right now), peppery greens (arugula is coming out our ears right now) and shaved parmesan. Then we eat it as is or top with a poached egg or grilled chicken or fish. Filling and versatile.

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Diana B

Diana B is a trusted home cook.

added almost 5 years ago

Late breaking news: http://www.huffingtonpost...

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