Farro is one of those grains that I normally pass over in the bulk section, opting instead for the old stand-by’s like brown rice, quinoa or Israeli cous-cous. How foolish I have been. And then one day, there was this huge bag of Farro at Costco tempting me with promises of being nutty, chewy and high in fiber. All of which turned out to be true….
When cooking side dishes involving grains, I tend to rummage through the pantry to find items to cook them with. In this case, I found half a bag of sun-dried tomatoes (which were leftover from the last batch of sun-dried tomato pesto) and a jar of marinated artichokes.
Near my many canisters of grains I have a small booklet that I picked up at Whole Foods that has a cheat sheet on cooking ratios. For farro, the ratio is 2 units of liquid to 1 unit of grains. Generally, 1 cup of any grain will yield 4 side dish servings. Scale the recipe below up or down as appropriate.
The twist here is that I did not use a stock for the cooking liquid….I turned to beer. My go-to for grains is usually low-sodium chicken stock, but I had a bottle of Blue Moon Valencia Grove Amber in my hand and thought the citrus flavors and big beer flavor would be more fun than stock. And it was.
So farro is now in the rotation. And that jumbo bag is nearly gone. The next time you see it in the store, give it a try, I think you’ll like it as well.
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