Simple Tuscan Farro

1. 1

   Place the farro in a pan or bowl with the water and juice of 1 lemon and let soak overnight, or for at least 8 hours.

2. 2

   Drain and rinse the farro.

3. 3

   Bring the broth and a pinch of salt to a boil in a large saucepan, add the farro, and return to a boil.

4. 4

   Lower the heat, cover, and simmer for 20 to 30 minutes, until tender.

5. 5

   If theres any excess liquid, drain it off, then stir in the olive oil and 1 tablespoon of lemon juice.

6. 6

   Farro is a drainable grain, so dont sweat the amount of liquid used to cook it.

7. 7

   The texture of cooked farro is like barley, so when you taste for doneness know that you can always drain out extra water if it is finished cooking.

8. 8

   This is an excellent grain to freeze.

9. 9

   Save any leftover farro in an airtight container in the freezer and use it as a creative addition to the next soup you make.

10. 10

    Store in a covered container in the refrigerator for 2 days or in the

11. 11

    freezer for 2 months.

12. 12

    (per serving)

13. 13

    Calories: 275

14. 14

    Total Fat: 1.7g (0.3g saturated, 1.1g monounsaturated)

15. 15

    Carbohydrates: 56g

16. 16

    Protein: 11g

17. 17

    Fiber: 6g

18. 18

    Sodium: 230mg

No additional tips available.