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Honored Contributor
Posts: 14,966
Registered: ‎05-23-2015

I tried this for the first time today. I bought this mixture which contained dry mushrooms and rosemary. Anyway, the directions called for a cup, and wow does that stuff expand ! It was lunch for two, and there are substantial leftovers. I served it with pork tenderloin, and it was ok. I never met a grain I didn’t like, and I will try it again. Do any of you use farro, if so how do you serve it ? TIA .

" You are entitled to your opinion. But you are not entitled to your own facts."
Daniel Patrick Moynihan
Honored Contributor
Posts: 13,018
Registered: ‎03-09-2010

I like this recipe I tore out from a past issue of Cook's Illustrated:

 

1 1/2 cups whole farro

3 cups chicken broth

3 cups water

4 tbsp butter

1/2 onion, chopped

1 tsp minced garlic

1/2 tsp dried thyme leaves

3/4 tsp salt

3/4 tsp pepper

1 cup grated Parmesan

1/2 tbsp dried parsley

2 tsp lemon juice

 

Pulse farro in blender for 6 pulses.

 

Bring broth and water to boil in saucepan, then gently simmer over medium-low heat.

 

Melt 2 tbsp butter in big pot, then stir in onion.  Cook over medium-low heat until softened, stirring often.  Stir in garlic.  Stir in farro for 3 minutes.

 

Stir in 5 cups hot water/broth mixture, cover, and reduce heat to low.  Cook for 25 minutes until al dente, stirring twice during cooking.

 

Stir in thyme, 3/4 tsp salt, and 3/4 tsp pepper for 5 minutes until creamy.

 

Off heat stir in Parmesan, parsley, lemon juice, and 2 more tbsp butter. 

 

 

Honored Contributor
Posts: 14,966
Registered: ‎05-23-2015

@deepwaterdotter wrote:

I like this recipe I tore out from a past issue of Cook's Illustrated:

 

1 1/2 cups whole farro

3 cups chicken broth

3 cups water

4 tbsp butter

1/2 onion, chopped

1 tsp minced garlic

1/2 tsp dried thyme leaves

3/4 tsp salt

3/4 tsp pepper

1 cup grated Parmesan

1/2 tbsp dried parsley

2 tsp lemon juice

 

Pulse farro in blender for 6 pulses.

 

Bring broth and water to boil in saucepan, then gently simmer over medium-low heat.

 

Melt 2 tbsp butter in big pot, then stir in onion.  Cook over medium-low heat until softened, stirring often.  Stir in garlic.  Stir in farro for 3 minutes.

 

Stir in 5 cups hot water/broth mixture, cover, and reduce heat to low.  Cook for 25 minutes until al dente, stirring twice during cooking.

 

Stir in thyme, 3/4 tsp salt, and 3/4 tsp pepper for 5 minutes until creamy.

 

Off heat stir in Parmesan, parsley, lemon juice, and 2 more tbsp butter. 

 

 


Thanks !

" You are entitled to your opinion. But you are not entitled to your own facts."
Daniel Patrick Moynihan
Respected Contributor
Posts: 2,216
Registered: ‎08-02-2010

@QVCkitty1 love farrow.  Have used it as a base on the plate for brigiole.

Respected Contributor
Posts: 4,640
Registered: ‎03-09-2010

I've cooked farro in my Instant Pot & it came out pretty tasty & was quick & easy to prepare.  It's a bit chewier than what I'm used to for grains.

Honored Contributor
Posts: 14,310
Registered: ‎03-09-2010

Yes I have cooked farro a few times---I am a big fan of the whole grains except for quinoa---a little goes a long way with me. don't remember how the family liked it but I did. 

Honored Contributor
Posts: 14,310
Registered: ‎03-09-2010

@deepwaterdotter---why do you blend the farro? Never heard of that.

Honored Contributor
Posts: 13,018
Registered: ‎03-09-2010

@wagirl wrote:

@deepwaterdotter---why do you blend the farro? Never heard of that.


Because I buy whole farro, not pre-ground.

Frequent Contributor
Posts: 120
Registered: ‎05-18-2010

Thanks!I  Miss Kathy so much. She was the best. Shocked to see her just now on HSN as a spokeswoman for Nutrisystem. She might get me to try it.

Trusted Contributor
Posts: 1,606
Registered: ‎08-11-2012

I like this receipe from Show me the Yummy

 

Mediterranean Farro Salad Recipe - serves 8

 

#ad Hearty farro meets loads of fresh, crunchy veggies, tangy red wine vinegar, chickpeas, and spices to make this healthy and delicious Mediterranean Farro Salad Recipe! showmetheyummy.com Made in partnership w/ @bobsredmill

 

 

#ad Hearty farro meets loads of fresh, crunchy veggies, tangy red wine vinegar, chickpeas, and spices to make this healthy and delicious Mediterranean Farro Salad Recipe! showmetheyummy.com Made in partnership w/ @bobsredmill

 

 

Ingredients

  • 1 cup Bob’s Red Mill Organic Farro cooked in vegetable broth according to package directions
  • 1/4 cup diced red onion
  • 1/2 cup diced red pepper
  • 1/2 cup diced green pepper
  • 1/2 cup diced cucumber
  • 1/4 cup kalamata olives chopped
  • 2 cloves garlic minced or pressed
  • 1/4 cup crumbled feta optional, omit if vegan or dairy free
  • 1/2 cup chickpeas drained
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt more or less to taste 
Instructions
  • Place all ingredients in a large bowl.
  • Stir to combine.
  • Cover and chill in fridge until ready to serve!
  • Taste and re-season, if necessary, before serving!
Note

This is a GREAT make ahead dish. This can be stored in the fridge for up to 5 days.

 

Nutrition Information
Mediterranean Farro Salad Recipe
 
Amount Per Serving
Calories 134
Calories from Fat 18
 
% Daily Value*
Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 4mg 1%
Sodium 268mg 12%
Potassium 154mg 4%
Carbohydrates 25g 8%
Fiber 5g 21%
Sugar 2g 2%
Protein 4g8%
 
Vitamin A 360IU 7%
Vitamin C 20.4mg 25%
Calcium 42mg 4%
Iron 1.2mg 7%
* Percent Daily Values are based on a 2000 calorie diet.