A quick how-to guide to prepping this hearty and rich ancient grain.
1½ cups farro
4 cups chicken stock
¼ teaspoon salt
1 tablespoon butter or olive oil (optional)
1. Place farro into a fine mesh sieve and rinse with cold water. Drain.
2. Transfer to a medium sized pot that has a lid. Add the stock and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover and cook for 25-30 minutes, until it is softened but still chewy. (If there is liquid remaining in the pot, drain it off or save it to add to a soup, stew or sauce.)
4. Use a fork to gently fluff in the butter or olive oil, if using.