Hi there, Grain-Lover! Today I’m going to tell you how to cook farro using three different cooking methods: Stove Top, Oven and Slow Cooker. First a bit about what farro is and what it tastes like.
INGREDIENTS:
On the Stove Top
1 and 1/2 cups farro
4 cups water, stock or a mixture of both
1/4 tsp. salt
1 Tbsp. butter or olive oil (optional)
In a Slow Cooker
1 and ½ cups farro
1 Tbsp. butter or olive oil (optional)
5 cups water, stock or a combination of both
In the Oven
1 and ½ cups farro
1 Tbsp. butter or olive oil (optional)
4 cups water
¼ tsp. salt
DIRECTIONS:
On a Stove Top
Measure 1 and 1/2 cups farro into a fine mesh sieve and rinse with cold water. Drain.
Transfer to a medium sized pot that has a lid. Add 4 cups water or stock or a combination of both and 1/4 tsp. salt. Bring to a boil over high heat.
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.
Use a fork to gently fluff in the butter or olive oil, if using.
In a Slow Cooker
Measure all ingredients into a slow cooker.
Cook on high until farro is softened about 2-4 hours. Depending on the type of farro you have, the water may or may not have been absorbed.
Drain any liquid that's left or use it in a soup, stew or sauce.
In the Oven
Preheat oven to 350ºF. Fill a kettle with water and bring it to a boil.
Measure the farro into a fine mesh sieve and rinse with cold water. Drain. Transfer the farro to a medium-sized pot that has a tight-fitting lid. Add the salt and the butter or live oil (if using).
Measure 4 cups of boiling water from the kettle and pour it into the pot. Stir and then immediately cover and put it into the oven.
Cook for 35-40 minutes, until softened but still chewy.
bay: http://www.cookthestory.com/2014/01/16/cook-farro/
