Farrow
This recipe is from Joshua McFadden’s Six Seasons: A New Way with Vegetables cookbook. I cannot recommend this cookbook enough. I have learned so much and will never prepare a salad the same way again. Plus, this farrow turned out amazing.
Ingredients
Scale
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, smashed and peeled
- 1/2 teaspoon dried chile flakes
- 1 cup farro
- 4 cups water
- 2 teaspoons kosher salt
Instructions
- Heat olive oil in a heavy bottom soup pot over medium heat. Add garlic and chile flakes. Cook until garlic is browned on both sides and fragrant.
- Add farrow and stir until toasted, about 5 minutes.
- Add water and salt, bring to a boil and reduce heat to a simmer. Cover and cook until farrow is tender but still firm. Check after 15 minutes and every 5 minutes after that. I’ve had farrow cook in 15 minutes, but it could take as long as 30 minutes (or more).
- Drain farrow and use right away warm or cool and refrigerate to use later.
Inspiration
https://www.chowhound.com/food-news/164409/10-easy-healthy-farro-recipes/
one-pan farro with tomatoes
https://cooking.nytimes.com/recipes/1015843-charlie-birds-farro-salad