InHarvest
InHarvest Farro
What it is
This is a package of pearled farro, an ancient grain with a nutty flavor and chewy texture. It is a versatile pantry staple that can be used in a variety of dishes. The pearling process removes some of the bran and germ, which helps it cook more quickly than whole farro. It is a good source of carbohydrates and provides a satisfying bite to meals.
How people cook with it
Farro is a wonderful addition to both hot and cold dishes. Its hearty nature makes it a great base for many meals.
- As a side dish
- In salads
- In soups
- As a grain bowl base
To cook farro, rinse it thoroughly under cold water. Combine the rinsed farro with water or broth in a saucepan. A common ratio is one part farro to three parts liquid. Bring the liquid to a boil, then reduce the heat to a simmer, cover, and cook until the farro is tender but still has a slight chew. This typically takes about 20 to 30 minutes for pearled farro. Drain any excess liquid and fluff with a fork before serving. It can be seasoned with salt, pepper, herbs, or spices.
How it differs from similar foods
Pearled farro cooks faster than whole farro because some of its outer layers have been removed. This also results in a slightly softer texture compared to the more robust chew of unpearled varieties. It absorbs flavors well, making it adaptable to many culinary applications.
Who it is for
Home cooks looking for a wholesome and adaptable grain to incorporate into their weekly meal rotation.
How to keep the rest
Store any unused cooked farro in an airtight container in the refrigerator for up to 3 to 4 days. Uncooked farro should be kept in its original packaging in a cool, dry place, away from direct sunlight and moisture, to maintain its freshness.