I’ve tried quinoa and steel cut oats. They’re okay but my new grain passion is farro. It’s akin to brown rice yet twice as nutritious. I like the nutty flavor and chewy texture. It also cooks more quickly than brown rice. Stovetop it cooks in about twenty-five minutes, but I cook mine in my pressure cooker. Pearled* farro cooks in five minutes with a natural pressure release. I cook up a double batch of plain farro and refrigerate it for later use in salads, heated for a breakfast cereal, or added to a recipe designed for rice, risotto, or orzo. I don’t flavor mine when I cook it, although you could. Give farro a try in any dish you’d typically use rice or risotto.
Hasty Tasty Farro
Makes 4 half-cup servings
- 1 cup Organic Farro (I use Italian Pearled)
- 2 cups filtered water (you can go a little shy of 2 cups in a pressure cooker because there’s no evaporation)
- 1/4 tsp. Kosher salt
- Add all ingredients to the pressure cooker pot. Seal lid and bring to pressure.
- Cook under pressure 5 minutes. Remove from heat (hit cancel) and allow pressure to drop on its own.
- Carefully open pressure cooker and stir. Season as desired.
*Pearling removes the outer husks
3 responses to “Farro ”
I’ve never had Farro so thanks for the explanation.
It’s new to me, too, Nancy. I hope you’ll try it.
Now, I’ll try it to.