Spanish Farro Recipes
PERFECT FARRO
It's easy to fall in love with the chewy, nutty flavor of this wholesome wheat grain, but you may be hesitant to cook it at home due to its reputation for being tricky to prepare. This couldn't be further from the truth. The hardest part may be knowing which type of farro you've got - it comes in whole grain, semi-pearled (some of the bran is removed) and pearled (all of the bran is removed) - and this is not indicated on all packages. All types have slightly different cooking times and absorb different amounts of liquid, so the best route to perfectly cooked farro is to boil it like pasta and dress and season it after it's out of the pot. Toasting the farro in a skillet before boiling enhances its nutty flavor even more.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 5 cups
Number Of Ingredients 4
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.
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13 FARRO RECIPES
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- Farro with Wild Mushrooms. View Recipe. "We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun," says Chef John.
- Caprese Farro Salad. View Recipe. This cool grain salad makes for an easy weeknight dinner or work lunch. Unlike other grains, farro doesn't get soggy when tossed in dressing.
- Greek Farro Salad. View Recipe. "Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that's perfect for summertime," says recipe creator WestCoastMom.
- Spanish Farro. View Recipe. Farro is substituted for rice in Chef John's version of a classic Mexcian side dish. Some reviewers suggest doubling the amount of farro and broth in the recipe.
- Chicken Thighs with Bok Choy and Farro. View Recipe. "This is a really good and essentially easy recipe for a busy weeknight dinner," says reviewer Margaret Uchita.
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