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 ...

Pearled farro, on the other hand, is only viable for three months if unopened, but you can double this by freezing as well. Once freshly cooked, transfer your farro to the fridge in an airtight ...

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.

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 ...

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 ...

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.