Top plain or herbed farro with your favorite roasted veggies (maybe butternut squash, cauliflower, broccoli, Brussels sprouts or tomatoes?), a protein like roasted chickpeas, and a delicious sauce like tahini sauce, tzatziki, or hummus to make an easy, healthy meal. If I’m not serving it as a side dish, I like to add it to bowls and salads. Once it’s dressed, I serve it as a side dish with grilled or roasted veggies or a hearty salad – it’s excellent with this kale salad in the fall and winter and with my Greek or broccoli salad in the spring and summer.
FRESH THYME IN HINDI FREE
You’ll find my go-to way to serve farro in the recipe below: I like to toss it with a zingy lemon dressing and plenty of fresh herbs (Feel free to add crumbled feta or goat cheese, dried cranberries or tart cherries, or your favorite nuts for a fun twist!).
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But if you end up with leftovers, not to worry! Just give them an extra squeeze of lemon or lime and a sprinkle of salt and pepper before serving. If you plan to dress yours, do it right before serving, as the flavor of dressed grains fades in the fridge. Dress right before serving. I love to toss my farro with anything from a lemon vinaigrette (see the recipe below) to cilantro lime dressing or chimichurri.Don’t skip the initial freeze on the baking sheet, or the grains will freeze in one big clump! After the grains are frozen, you can store them in a freezer-safe container. To freeze it, spread the grains in a single layer on a baking sheet, and transfer it to the freezer for at least 2 hours. Cooked farro keeps in the fridge for 5 days, but you can freeze it for even longer. Batch cook and freeze. Having a stash of cooked grains on hand is a lifesaver when it comes to meal prepping lunch or whipping up a quick dinner.When you buy your farro, make sure you know what kind you have – you don’t want it to come out too hard or too mushy! If you don’t know what type you have – start tasting it for doneness at 15 the minute mark and go from there. The cooking times for each vary widely, ranging from 15 minutes for pearled to 40 minutes for whole. Grocery stores typically sell 3 types of farro: pearled, semi-pearled, and whole. When your farro is cool, transfer it to the fridge for future use, or enjoy it right away! Skipping this step means that your grains will continue to steam, which can make them mushy. Spread them into a single layer to cool and dry for 20 minutes or so. Next, drain the grains and transfer them to a baking sheet or large plate. The cook time will vary depending on the age and variety of your farro. Cook until they become tender and chewy but still have an al dente bite.
Then, it’s time to cook! Bring a pot of salted water to a boil over your stove top, and add the rinsed grains. Add it to a fine mesh sieve and rinse it with cold water.
FRESH THYME IN HINDI HOW TO
Some farro recipes swear by using a specific number of cups of water for every cup of the grain, but I find I get the best results when I simply boil water, add the grain, and cook until it’s tender! Here’s my easy, tried-and-true method for how to cook farro:įirst, rinse the dried farro. My cooking method for farro is a lot like cooking pasta. If you’ve never tried it before, now is the perfect time – toss it into salads, add it to bowls, or stir it into your next autumn soup! Its toasty flavor is delicious with fall produce like squash, apples, and kale, and cozy herbs like sage, rosemary, and thyme are its natural companions. I enjoy it all year long, but it really becomes one of my kitchen staples in the fall. It’s hearty and wholesome, with an amazing chewy texture and nutty flavor. Do you have a favorite whole grain? I love everything from millet to quinoa, but if I had to choose one, I think it would be farro.
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