Best Basic Farro Recipes

Basic Farro image

Provided by Food Network

Number Of Ingredients 16

1-gallon Court-Bouillon (recipe follows)
2 pounds grano farro
1/2 pound aromatic vegetables, brunoise cut
2 tablespoons fresh garlic, chopped
1/4 cup olive oil or grape seed oil
1 tablespoon fine sea salt
1 teaspoon Tellicherry black pepper, freshly ground
1/4 cup fresh thyme leaves
2 white onion, peeled and diced 1/4"
3 carrots, peeled and diced 1/4"
1/2 stalk celery, peeled and diced 1/4"
1 medium leek, cleaned and diced 1/4"
1 garlic bulb, quartered
1 bouquet garni consisting of 2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf, 5 whole allspice, 10 white peppercorns, 10 black peppercorns and 12 fennel seeds
2 tablespoons grape seed oil
1 cup dry white wine

Steps:

In a nonreactive sauce pot, bring the Court-Bouillon to a slow simmer. Meanwhile, in a large braising pan, saute the vegetables and garlic in the olive oil until tender. Add the farro, and stir with a wooden spoon while continuing to saute until the farro in pearlized (begins to change color). Season with the salt and pepper. Using an 8 oz. ladle, add a ladle full of stock to the farro. Stir the farro from the bottom, and allow the stock to become almost completely absorbed by the rice. Repeat the procedure until the farro has cooked for exactly 20 minutes. Remove from the heat, and stir in the thyme. Transfer immediately to two large sheet pans. Spread the farro out evenly using a rubber spatula. Allow the farro to cool in the walk-in cooler. Transfer to a container, and label and cover tightly.
In a stock pot over moderate heat, sweat the vegetables in the grape seed oil until tender. Add the white wine and the bouquet garni. Fill the pot with one gallon of cold water, and bring it to a boil over high flame. Reduce the heat and simmer for two hours skimming intermittently. Strain through a fine mesh strainer lined with moistened cheesecloth.

Perfect Farro image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield about 5 cups

Number Of Ingredients 4

Kosher salt and freshly ground black pepper
2 bay leaves
1 1/2 cups farro
2 tablespoons extra-virgin olive oil or unsalted butter

Steps:

Bring a large pot of salted water to boil with the bay leaves. Meanwhile, spread the farro in a medium skillet and set over medium heat. Cook the farro, stirring with a wooden spoon, until lightly toasted, about 6 minutes. (The farro will darken a shade and smell nutty and fragrant.)
Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes, depending on the type of farro. Drain well and discard the bay leaves.
Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine. If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.

How to Cook Farro image

Provided by Riley Wofford

Time 30m

Yield Makes about 21/2 cups

Number Of Ingredients 2

1 cup farro
Kosher salt

Steps:

In a medium saucepan, combine farro and 1 teaspoon salt; add enough water to cover by 2 inches. Bring to a boil and cook until tender, about 25 minutes. Use immediately, or spread on a rimmed baking sheet and let cool.