Farro

1. 1

   ["Put a nice glug of oil into a large skillet that has a lid and heat over medium heat. Add smashed garlic and chile flakes and cook slowly to toast garlic so it's beginning to get soft, fragrant, and nicely golden brown, about 3 minutes.", "Add farro and cook over medium heat, stirring more or less constantly so grains toast evenly, for 3 to 5 minutes. They will darken slightly and become quite fragrant.", "Add water, bay leaf, and salt and bring to a boil. Cover, adjust heat to a nice simmer, and cook until farro is tender but not so much that it has ""exploded"" and popped fully open--it will be mushy if cooked that long. Depending on your farro, this could take 15 to 30 minutes or even a bit longer.", "Drain farro well. If you're using farro warm, you're all set. If you want to use it cold, such as in a salad, dump it onto a baking sheet, toss with a tbsp. of olive oil, and spread it out to cool."]

* Per serving · 4 servings · Values may vary.

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