Add a pinch of salt and 1 1/2 cups semi-pearled farro. Reduce heat to medium-low, cover and simmer until tender, about 20 minutes. To test for doneness, scoop out a grain or two and run cold water ...

Additionally, farro can be processed with three variations. Either whole, semi-pearled — meaning some of the bran is removed, or pearled, meaning no bran at all. Most farro in the U.S. belongs to the ...

1½ cups semi-pearled farro, rinsed. 2¼ cups chicken stock or water. 1 teaspoon salt, or to taste. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon freshly ground black pepper.

Cooking farro for the first time might seem intimidating, but using the right water-to-grains ratio makes it easy and ...

Whole grain farro has the best nutritional profile, while pearled and semi-pearled farro are quicker to prepare and cook. People can eat farro whole or as part of meals by adding it to soups ...

Pearled farro is like the laid-back sibling cooks faster but with fewer nutrients. Here’s your foolproof cooking formula: 1 cup farro + 2½ cups water or broth = grain perfection. Bring it to a ...

Once you've eaten farro prepared this way—simmered in a seasoned apple cider "stock"—it will change the way you cook any robust, chewy grain (think: barley).

Semi-pearled farro has part of the bran removed but still contains some fiber; and pearled, which takes the least time to cook, has no bran at all. Bacon and Scallion Farrotto.