If you have never tried farro, I beg you to take the plunge. It is so delicious and can be used in so many different ways. From in soups, stews, and salads to as a main dish risotto or pasta substitute. A natural wonder! Farro is an ancient form of hard wheat and is one of the earliest cultivated grains, having been first domesticated 10,000 years ago. With its nutty flavor and unique chewy texture, farro is an amazing ingredient to keep in your pantry. Rich in protein, fiber, iron, zinc, and B-vitamins, farro is a powerhouse! It is known to aid in digestion, cardiovascular health, and regulating blood glucose levels. There are different types of farro, but the one most readily available is the emmer, or medium farro. The one important factor for me when buying farro is to buy organic and non-GMO, it really makes a difference. Cook up some farro and experiment, it is so worth the effort!
3 cups water to every cup of farro. I love to use chicken stock, but water works great! Bring water and farro to a boil, reduce, cover, and simmer for 30 to 40 minutes or until tender. Keep an eye out for the reducing liquid, add more as needed. I let it cool to room temperature before storing it in the refrigerator.