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.
Author:Mary Leir
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.