Farro
March 2010
Farro is lower in calories and packs more fiber and protein than other whole grains. Try it hot (casseroles) or cold (salads). It's a leftover youll love—unlike other starches, it never tastes mushy or dried out the morning after.
Makes: 2 servings
Prep: 5 mins
Cook: 20 mins
- 1 cup farro
- 2 1/2cups water
- 1 teaspoon salt
- Rinse 1 cup farro until the water runs clear. In a medium saucepan, bring 2 1/2 cups water and 1 teaspoon salt to a boil. Stir in the farro and cook, undisturbed, until tender, about 20 minutes; drain. Makes 2 1/2 cups.