Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 18, 2007 07:43 PM

How to cook farro? What to serve it with?

I have a packet of farro but don't know how to use it. I'd appreciate any and all tips/advice...thanks.

  1. Click to Upload a photo (10 MB limit)
  1. This recipe from Mario Batali is terrific and easy. Despite its name, it is not really a soup..think of it more as a pasta-type dish. You can customize the basic recipe by using dried porcini and beef stock.

    1. Treat it like hulled barley: it's a mostly-whole grain that takes time to cook. I love it. As with whole grains, it's best not to add acids or salt until later in the cooking process, as acids slow down the softening of the grain.

      1 Reply
      1. re: Karl S

        I have heard this said about salt with legumes--but never with grains. I have always added salt at the beginning of cooking my grains and it has never seemed to have affected them. But I have never put salt in with dried beans for cooking, after the one time I did and they NEVER cooked to tender!

      2. You can cook it like rice. The simplest is to boil it in salted water for about 20 minutes. I actually like it a bit chewy but you can cook it until really fluffy. You can also cook it like a pilaf or risotto. A pilaf would be good with diced carrots and celery in addition to the onion. For a risotto I would parboil it a little. You can also let it cool and make a salad with garlic, shallots, pancetta, parsley, olive oil and lemon. I mean just like rice, endless possibilities...

        1 Reply
        1. re: ngardet

          Salad is my favorite. Dressing can be as simple as olive oil, lemon juice, parsley (plus salt if you don't add it to the boiling water).

        2. I made this once ...

          It was good - my husband liked it more than I - it was rather quiche-like, and I'm not crazy about quiche. But nevertheless it was tasty and different.

          1 Reply
          1. re: kerryfood

            I've made that a couple times too and really liked it. As you said, it's more quiche-like and we had it as a light dinner entree with a salad.

          2. pizza di grano (grain pie)

            or st. lucy's day soup here's a thread...