I remember seeing farro on a menu at a restaurant and wondering what the heck it was, searching google on my phone before making my decision for lunch that day. I will admit that I went with a different option but now, a year later, I find that the salad bar at work is always stocked with farro. With every salad I get, I scoop on some farro on top of my salad loaded with roasted beets and avocado and love it! I wanted to also make farro at home and try out different recipes with it as an alternative to other side dishes.
If you are curious too, follow this stove top way of cooking farro and try yourself.
How to Cook Farro
- Mesh sieve
- Medium saucepan with cover
- 1 cup farro
- 4 cups chicken stock
- 1/4 teaspoon of salt
- Rinse farro in a mesh sieve with cold water and then drain.
- Put rinsed farro into a medium saucepan along with chicken stock and salt. Bring to a boil over high heat.
- Reduce heat to low, cover the pot, and boil for 25 minutes. The farro should be soft but still chewy. There will likely be liquid remaining at the end of the cook time, either drain out or reuse in another recipe.