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How to cook farro? What to serve it with?

fauchon Jan 18, 2007 07:43 PM

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

  1. d
    Dirtywextraolives Feb 26, 2013 06:44 PM

    This is a great risotto prep for semi pearled farro that you have to soak first. We love this.


    1. HillJ Feb 26, 2013 06:38 PM

      On the risotto thread a few of us prepared the dish using farro with nice results. The type of farro you buy will determine how much liquid is required in making the dish tho.


      If you're interested in a dessert using farro, this rice pudding is unique.

      1 Reply
      1. re: HillJ
        foreverhungry Feb 26, 2013 06:40 PM

        It does make an excellent risotto, I've used it several times for that.

      2. s
        scunge Feb 26, 2013 01:34 PM

        Coincidently I just added farro to stewed legumes ( dried splt favas, chickpeas ,and lentils) cooked with tomato,onion garlic and basil and at the end adding both blanched frozen green beans and blanched favas .EVO and parmesian rinds as well . Pretty tasty for sure .

        1. m
          milklady Feb 26, 2013 11:08 AM

          I absolutely love this salad : http://smittenkitchen.com/blog/2012/1...

          I also like to mix it with raw greens like arugula or kale.

          1. c
            cleopatra999 Feb 26, 2013 11:06 AM

            I like it as a salad and use my rice cooker to cook it. Also good in a vegetarian chili in place of beans.

            1. n
              Nyleve Jan 19, 2007 02:54 PM

              Just cooked some the other day. I boiled it like pasta until as tender as I wanted it to be (I think there's a lot of leeway there). Drained and rinsed and cooled to room temp. Then I tossed with olive oil and white balsamic vinegar, some chopped red onion, salt and pepper, topped with halved grape tomatoes and cubed fresh mozzarella. If I'd had fresh basil, I'd have used it. It was fantastic.

              4 Replies
              1. re: Nyleve
                akk Jan 19, 2007 03:19 PM

                This salad sounds great, I need to try it. I often make a soup with farro that is delicious, similar to soup mentioned above but perhaps a little lighter -- saute onion, carrot, celery in a bit of olive oil until beginning to soften. Add 2 cups chopped canned tomatoes, 4 cups chicken stock, 1 cup farro. Bring to a boil, reduce heat to medium-low, cover and simmer until farro is tender, about 1/2 hr. Then stir in 4 cups roughly chopped fresh spinach and cook onyl until spinach is tender. Serve with frsh parmesan.

                1. re: akk
                  Nyleve Jan 19, 2007 04:26 PM

                  For another soup idea, now that you mention it, I would make something like a vegetarian mushroom barley soup - but with farro instead of barley and dried porcinis as the mushrooms. We had a soup like that a couple of years ago in Italy and I have never forgotten it.

                  1. re: Nyleve
                    farmersdaughter Jan 19, 2007 05:50 PM

                    When I make lentil soup I occasionally cut down on the lentils and substitute with farro instead. It's a nice combination.

                    1. re: farmersdaughter
                      Cheese Boy Jan 20, 2007 03:46 AM

                      Sounds like an interesting combination. I've tried small pastas along with lentils, so why not try farro...? I just happen to have some and I will give it a try. Thanks. : )

              2. shindiganna Jan 19, 2007 04:01 AM

                pizza di grano (grain pie)

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


                1. k
                  kerryfood Jan 18, 2007 08:58 PM

                  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
                    farmersdaughter Jan 18, 2007 09:48 PM

                    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. n
                    ngardet Jan 18, 2007 08:08 PM

                    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
                      Zeldog Jan 18, 2007 10:13 PM

                      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. Karl S Jan 18, 2007 08:07 PM

                      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
                        HestiaBHN Feb 26, 2013 07:40 AM

                        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. erica Jan 18, 2007 08:00 PM

                        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.


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