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March 2010

by 12 people

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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 1/2 cups water
  • 1 teaspoon salt
  1. 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.