Why do you soak farro before cooking?

Soaking farro is not required, but it can help to reduce the cooking time and some say it improves the texture of the cooked grain . Others also say that soaking the farro can also help to make it more digestible by breaking down some of the complex carbohydrates and proteins that can be difficult to digest.

What happens if you forget to rinse farro?

No matter which cooking method you choose when cooking farro, the first step is to rinse it to remove any dust remaining after processing. Farro itself doesn't get gummy or sticky when cooked, even if it's cooked longer than necessary . However, the dust left in the grain during processing can be a culprit.

Is farro a carb or protein?

Farro is a grain , and most people use it as a carbohydrate source in meals. But when compared to popular refined carbohydrates, farro's health benefits make it a superior choice for healthy living. Here are just a few of the impressive health benefits of eating farro. Farro is an excellent source of fiber.

Which grains Cannot be used to make risotto?

The only grains you'll want to avoid are really tough grains, like wheat berries or kamut . I learned the hard way that these will never get creamy or soft like a grain should for risotto, no matter how long you cook them or how much broth you add.

Why is farro healthier than rice?

It Contains More Fiber Than Most Popular Grains Modern diets are generally low in fiber ( 7 ). Just one cup of whole grain emmer farro can provide a whopping 20% of the daily recommended fiber intake. This is similar to quinoa, but higher than a lot of other popular grains, such as brown rice, pasta and couscous.

Is farro a rice or pasta?

But what exactly is farro? Often used as a substitute for pasta or rice , farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E. Farro may seem trendy, but it's actually ancient.

Is farro supposed to absorb all the water?

The farro is ready once its absorbed all the cooking liquid . You can also use the absorption method to cook farro in a rice cooker (use the brown rice setting). Pasta Method: In this method, the faro is boiled like pasta in a large pot of salted water.

How to cook farro without soaking?

Instructions Rinse the farro. Place 1 cup farro in a fine-mesh strainer. ... Bring to a boil. Add 1 quart water and 3/4 teaspoon kosher salt to the saucepan. ... Cover and cook. Reduce the heat to maintain a simmer. ... Check for doneness. ... Drain the farro. Season to taste with salt.

Why is it important to soak grains before cooking?

This step is said to make grains more digestible which allows the body to extract more nutrients . The process of pre-soaking can also help minimize the effects of various anti-nutrients such as phytic acid, which can otherwise inhibit the body's ability to absorb the vitamins and minerals in the grain.

How do you keep farro from getting mushy?

Next, drain the grains and transfer them to a baking sheet or large plate. Spread them into a single layer to cool and dry for 20 minutes or so . Skipping this step means that your grains will continue to steam, which can make them mushy.

Farro Risotto with Greens and Feta Recipe on Food52 (2024)

Fall

by: Alexandra Stafford

April18,2021

4.7

7 Ratings

Farro Risotto with Greens and Feta Recipe on Food52 (1)

Serves 4

Jump to Recipe

Author Notes

This is a very simplified version/adaptation of the barley risotto with marinated feta recipe in Jerusalem. I encourage you to look up the original if you want to give this the real Ottolenghi treatment.

The changes I have made can be summarized as follows:

I omit the butter and use olive oil exclusively. I omit the celery and use 1 onion in place of the shallots. I use farro in place of barley, only because I typically have it on hand. In place of the canned chopped tomatoes AND passata, I use one box of crushed tomatoes — my favorite brand is in one of the photos in the slideshow above. I can find it at Whole Foods and ShopRite. The brand is Simpson Imports, which isn't so clear by its label/branding.

I also use water in place of stock. I don't marinate the feta, which allows me to omit the caraway seeds and fresh oregano. And I add finely chopped greens, kale or chard, which I think add a lot of flavor and substance to the dish.

Clearly, this is a dish that can be adapted to taste and ingredients at hand. —Alexandra Stafford

What You'll Need

Ingredients

4 tablespoonsolive oil
1 onion, finely chopped, to yield a heaping cup
4 cloves garlic, minced
1 cuppearled farro
3 to 4 sprigs thyme
¹/₂ teaspoonsmoked paprika
1 bay leaf
4 strips of lemon peel
pinch crushed red pepper flakes
1 26-oz box or 28-oz can crushed tomatoes, see notes above
3 cupswater
kosher salt and pepper to taste
5 ounceskale or chard, leaves removed from stems, finely chopped (about 4 packed cups)
6 ouncesfeta, preferably in brine, cut into 1/2-inch cubes

Directions

Heat the 4 tablespoons of the olive oil in a large sauté pan or pot over medium-high heat. When it shimmers, add the onions and garlic, reduce the heat to medium, season with a pinch of salt, and cook for 5 minutes or until soft.
Add the farro, the thyme, smoked paprika, and chile flakes, and cook for one minute or until the grains are coated in the spices. Add the bay leaf, lemon peel, crushed tomatoes, and 3 cups of water. Season with a pinch of salt. Stir to combine. Bring the mixture to a boil, then reduce the heat so the mixture is gently simmering, and cook for 45 minutes, stirring every so often to ensure the farro isn't sticking to the bottom of the pan. When ready, the farro should be tender and most of the liquid should be absorbed. Taste. If your crushed tomatoes contain salt, you might not have to add much here. I consistently add about a teaspoon of kosher salt, but I like salt, so adjust to taste. (Note: you may need to add water to thin it out at the end — each time I've made this, I've thinned it out with an additional cup of water, added incrementally.)
When the farro is cooked, remove the thyme sprigs, bay leaf, and lemon peel, and discard. Stir in half of the greens until they wilt. Add water if the mixture gets too thick. Add the remaining greens and stir until they wilt. Gently fold in the cubes of feta. Season with fresh cracked pepper. Taste and adjust as needed.

Tags:

Risotto
Israeli
American
Vegetable
Feta
Paprika
Grains
Thyme
Leafy Green
Winter
Fall
Entree

See what other Food52ers are saying.

Beth Brann
Anne Marie Valencik Carver
Ann Robinson
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Recipe by: Alexandra Stafford

alexandracooks.com

I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

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82 Reviews

Beth B. February 4, 2023

Super easy and delicious 1-pan meal, which I prepared in an open non-stick skillet. I made 1/2 the recipe but used the 4 cloves of garlic, a 14.5oz can of crushed tomato, dried thyme and kale, and crumbled on French feta. The smoked paprika and lemon peels are a must. I used the TJs quick cook Farro, and it absorbed all the liquid in about 30 minutes. I just read in the reviews that someone added a can of chickpeas. I think that would go really well with this adding more protein, so I'll try that next time. Thank you!

Anne M. April 18, 2021

Lovely recipe. Worked perfectly for me, as written. Thank you!!