- Cook Time
- Prep Time
- 8 cups chicken stock
- 12 cloves garlic, smashed
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons fresh thyme leaves
- 4 cups pearled or semi-pearled farro
In a large saucepan, bring 8 cups water to a boil with the stock, garlic, rosemary, thyme, 2 tsp. salt and 2 tsp. pepper. Add the farro, reduce the heat to low and simmer, stirring often, until al dente, 15 to 20 minutes; drain. Spread out between two large rimmed baking sheets; let cool.
Freeze in 1-cup portions.