Simple Tuscan Farro

  1. Place the farro in a pan or bowl with the water and juice of 1 lemon and let soak overnight, or for at least 8 hours.
  2. Drain and rinse the farro.
  3. Bring the broth and a pinch of salt to a boil in a large saucepan, add the farro, and return to a boil.
  4. Lower the heat, cover, and simmer for 20 to 30 minutes, until tender.
  5. If theres any excess liquid, drain it off, then stir in the olive oil and 1 tablespoon of lemon juice.
  6. Farro is a drainable grain, so dont sweat the amount of liquid used to cook it.
  7. The texture of cooked farro is like barley, so when you taste for doneness know that you can always drain out extra water if it is finished cooking.
  8. This is an excellent grain to freeze.
  9. Save any leftover farro in an airtight container in the freezer and use it as a creative addition to the next soup you make.
  10. Store in a covered container in the refrigerator for 2 days or in the
  11. freezer for 2 months.
  12. (per serving)
  13. Calories: 275
  14. Total Fat: 1.7g (0.3g saturated, 1.1g monounsaturated)
  15. Carbohydrates: 56g
  16. Protein: 11g
  17. Fiber: 6g
  18. Sodium: 230mg

farro, water, lemon, water, salt, extravirgin olive oil, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/simple-tuscan-farro-379260 (may not work)

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