Simple Tuscan Farro

• 2 cups farro
• 6 cups water
• Juice of 1 lemon
• 6 cups Magic Mineral Broth (page 54) or water
• Sea salt
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice

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)