Comments on: How to Cook Farro

By: Alex Overhiser

Alex Overhiser — Fri, 08 Jul 2022 16:34:38 +0000

Hi!

Thanks for the comment. You definitely don’t need the salt for it to cook thoroughly, it is just there for flavor. We haven’t tried the microwave before so I’m not sure!

Thanks for reading.

By: Allen Kwawer

Allen Kwawer — Wed, 06 Jul 2022 22:22:34 +0000

Hi: To the best of my recollection I have never eaten, or thought about eating, farro but I just registered for a zoom lecture on whole grains which is going to feature a recipe for a farro risotto. A quick Google search led me to your site and your discussion on how to cook farro which was very informative. I was left with two questions: what is the contribution the salt makes to the dish (I believe the other elements of my diet already supply the recommended amount of dietary sodium and for many years I have not added salt to my meals)? and secondly, is there any reason that one should not cook the farro in a microwave?

By: Sandra Behrle-Liebscher

Sandra Behrle-Liebscher — Tue, 24 Mar 2020 18:26:36 +0000

Farro is one of my favorite go to grains during the long dark days of winter, as well as it is in the summer months in a cold salad. A simple bowl of warm cooked farro for me is roasted garlic, olive oil, fresh shaved parm & roasted walnuts, sea salt. Heaven in a bowl! Wish more people were turned on to it rather then turn away from it, the feel intimidated by it, nonsense I say!

By: Sonja Overhiser

Sonja Overhiser — Sat, 11 Jan 2020 22:20:28 +0000

In reply to David Finch. Thanks for noting this! It should be "for every 1 cup farro, use 3 cups water." So 6 cups in the instructions is correct! Thanks so much and we've fixed the "How to cook farro" section accordingly.

By: David Finch

David Finch — Sat, 11 Jan 2020 05:49:25 +0000

I’m not sure you realize this but in the section entitled – How to cook farro – you say “For every two cups of farro, you’ll need around three cups of water or broth for it to fully cook through”. In the instructions a little below that it says “In a pot, place 2 cups farro with 6 cups of water”.
So – I’m thinking 6 cups, but maybe you should correct this, thanks for the recipe.

By: Fran

Fran — Mon, 12 Aug 2019 01:07:49 +0000

Was looking for a farro dish that wasn’t soup or salad, and this was it. Used parsley, cilantro, and basil as the herbs. A keeper.

By: ACT

ACT — Thu, 21 Jun 2018 01:32:56 +0000

Made this farro dish tonight. It was my first time making farro but definitely not my last. I used fresh sage and oregano (no thyme) and added a little chicken bouillon and it was one of the best side dishes I’ver ever had. Love the flavors and texture. Thanks for sharing such a delicious recipe.

By: Meghan

Meghan — Fri, 20 Jul 2012 17:53:52 +0000

I love farro! The shape always reminds me of sugar Smacks cereal though. Which interestingly I found is called honey Smacks now. Marketing… eye roll.

This looks simple and delic! Great way to use summer herbs.

By: Alex

Alex — Fri, 20 Jul 2012 13:22:29 +0000

In reply to Suzanne Perazzini. I'm not sure if they are related, but they have a very similar texture. I prefer farro though -- not sure why :)

By: Suzanne Perazzini

Suzanne Perazzini — Thu, 19 Jul 2012 23:11:18 +0000

That looks a lot like barley. Is it the same or in the same family perhaps?