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
- 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.
- Drain and rinse the farro.
- Bring the broth and a pinch of salt to a boil in a large saucepan, add the farro, and return to a boil.
- Lower the heat, cover, and simmer for 20 to 30 minutes, until tender.
- If theres any excess liquid, drain it off, then stir in the olive oil and 1 tablespoon of lemon juice.
- Farro is a drainable grain, so dont sweat the amount of liquid used to cook it.
- 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.
- This is an excellent grain to freeze.
- Save any leftover farro in an airtight container in the freezer and use it as a creative addition to the next soup you make.
- Store in a covered container in the refrigerator for 2 days or in the
- freezer for 2 months.
- (per serving)
- Calories: 275
- Total Fat: 1.7g (0.3g saturated, 1.1g monounsaturated)
- Carbohydrates: 56g
- Protein: 11g
- Fiber: 6g
- 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)