Farro

Farro

I love love love farro. It’s nutty and chewy and just delicious. Unfortunately it’s actually a form of wheat so contains gluten which means I can’t enjoy it. But if you’re OK with gluten then by all means go for it!

takes: 20-35 minutes
makes: enough for 2-3 as a side
250g (9oz) farro, whole or cracked

1. Bring a medium saucepan of water to the boil.

2. Add farro and boil for 15 minutes if using cracked farro and 30 minutes for whole (set your timer).

3. Taste and if tender move on to the next step. If still ‘chalky’ in the middle keep cooking for another 5 minutes. Keep tasting and cooking until you’re happy.

4. Drain well then keep the colander or strainer for the excess steam to evaporate until you’re ready to serve. Or cool and store in the fridge / freezer.

Usage Suggestions

roast onion & farro salad – recipe here.

rice alternative – a more hearty wholesome alternative to steamed rice to serve with curries, stir fries or slow cooked dishes.

quinoa alternative – serve anywhere you’d normally use quinoa.

breakkie bowl – serve warm farro topped with yoghurt and fresh fruit.

Prepare Ahead?

Absolutely! To reheat the microwave is great or if you don’t have a microwave like I do, you can either fry it in a little oil in a frying pan or pop it in the oven in a covered oven proof pot for 10 minutes at about 180C (350F).

Storage Best Practices

Store in an airtight container or ziplock bag. Will keep in the fridge for 2-3 weeks. Can be frozen for up to 12 months. When reheating you can go straight from the freezer to the oven / microwave / pan.