A quick how-to guide to prepping this versatile grain.
1½ cups emmer farro
4 cups chicken stock
¼ teaspoon salt
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 50-60 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.)