I am having problems with the texture of my farro. I left it simmering for over 30 minutes and it's still pretty hard. Did anyone have to cook it longer than the time in the recipe? It's me isn't it?
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Check your packaging if you still have it and see if you have demi-perlato or pearled. You might have some that isn't partly pearled which would take longer to cook.
It's sweet, salty, and just a little bit tangy.
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