Farro is a new whole grain to me. After hearing my gal Alice talk about how good it is I thought I should at least try it. I found it in the bulk grain aisle at FairWay & filled up a bag to go. I have to admit it sat in my pantry for a week or two before I tried it. I wasn't sure exactly how to cook it & I wanted to give myself ample time to prepare it, which is usually rare on "school nights." I finally had time on my side & gave it a try. Turns out this is an Italian grain. It looks & tastes more like rice (to me) but you cook it like pasta - go figure. It's surprisingly easy to make & Chris likes it. So we'll be having it again soon.
PS: HAPPY HAPPY BIRTHDAY to one of the best people of all time, Maggie! Love ya girl!
- 1 cup dried farro
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 lime, zest & juice
- 2 tablespoons extra virgin olive oil
- Bring a large pot of water to a boil. Add a good amount of salt (a tablespoon or two) to season the farro like you would pasta. Add the farro & let cook for 20 minutes.
- In the meantime, chop your herbs. Zest & juice your lime into small ramekins.
- Taste the faro it should be al dente, with a little chew to it.
- Drain the water out of the faro.
- Mix cooked faro with everything else. Serve hot or at room temperature.