Ingredients
Rice Method (Pearled Farro)
- 2 cups water, (480ml)
- 1 cup farro, (180g, 6 1/4 ounces) semi pearled or pearled
- 1/4 teaspoon kosher salt
Pasta Method (Whole Farro)
- 3 cups water, (720ml) plus more for rinsing
- 1 cup farro, (180g, 6 1/4 ounces) whole
- 1/4 teaspoon kosher salt
Pre-Soaking Pasta Method (Whole Farro)
- 1 cup farro, (185g, 6 1/2 ounces) whole
- 5 cups water, (1.2L) divided
- 1/4 teaspoon kosher salt
Instructions
Rice Method (Pearled Farro)
-
Add water, farro, and salt to a medium saucepan.
-
Bring to a boil, cover and reduce the heat to low and simmer.
-
Cook until farro is tender but not mushy, about 20 minutes.
-
Drain the water from the farro and serve as desired.
Pasta Method (Whole Farro)
-
Rinse the farro under cool water in a fine mesh strainer.
-
Add 3 cups water, rinsed farro, and salt to a medium saucepan.
-
Bring to a boil, and then reduce to medium-low heat to simmer the farro.
-
Cook until farro is tender, about 30 to 40 minutes.
-
Drain the water from the farro and serve as desired.
Pre-Soaking Pasta Method (Whole Farro)
-
Cover the grains with 2 cups water in a medium bowl and refrigerate overnight.
-
Drain the water and then add farro to a medium saucepan.
-
Add 3 cups of water and salt, bring to a boil, and then reduce to a simmer over medium-low heat. Cook until tender, about 10 minutes.
-
Drain the excess water and then serve.
Nutrition Facts
Calories 176
% Daily Value*
Sodium 156mg 7%
Potassium 140mg 4%
Carbohydrates 38g 13%
Fiber 7g 28%
Protein 4g 8%
Calcium 18mg 2%
Iron 1.2mg 7%