I’m totally into grains these days – barley, quinoa, buckwheat groats, etc. – so after reading about farro I had to give it a try. I used the basic cooking recipe from Martha Rose Shulman’s Recipes For Health.
After soaking a cup of farro in chicken broth for an hour and a half, I added a teaspoon of salt to the pot, brought the liquid to a boil, turned the heat down, covered the pot and simmered the farro for 45 minutes. Then I turned off the heat and let the farro rest for 15 minutes. And finally I drained the liquid and put the farro in a bowl. I served it with roast chicken, pan juices, carrots and mushrooms and roasted beets. I’m so stuffed I can’t even breathe, but it was worth it. The farro is similar to barley but has a nuttier flavor and creamier texture. I adored it. Michael did too, and he didn’t expect to; until tonight his favorite “grain” was this.