Basic Farro Recipes

HOW TO COOK FARRO

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.

HOW TO COOK FARRO

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.

BASIC FARRO

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.

FARRO PILAF

Steps:

• Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.

PERFECT FARRO

Steps:

• Bring a large pot of salted water to boil with the bay leaves. Meanwhile, spread the farro in a medium skillet and set over medium heat. Cook the farro, stirring with a wooden spoon, until lightly toasted, about 6 minutes. (The farro will darken a shade and smell nutty and fragrant.)
• Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes, depending on the type of farro. Drain well and discard the bay leaves.
• Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine. If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.