farro
pippin44
Posts: 34 Member
so, bought farro in bulk at whole foods today.....
simmered it for an hour with a bit of salt, then drained it, and tossed it with almonds. it was a miss. no one really liked it -- it was described as kinda rubbery.
anyone have another recipe i should try? or is it just not going to be favorite in my house?
simmered it for an hour with a bit of salt, then drained it, and tossed it with almonds. it was a miss. no one really liked it -- it was described as kinda rubbery.
anyone have another recipe i should try? or is it just not going to be favorite in my house?
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Replies
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It's similar to barley...I don't mind it in soups and whatnot, but not a big fan of it as an actual side item; I'd rather have brown rice or quinoa.0
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It's really good if you eat it cold mixed with vegetables like cucumbers, tomatoes, mushrooms, even avocado. Then you could add a cheese like feta or mozzarella and mix in a little olive oil and vinegar. Really good.0
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Mushroom and farro soup:
http://smittenkitchen.com/blog/2011/01/mushroom-and-farro-soup/0 -
I really like it-- I've never cooked it for an hour, though. Maybe try again with less cooking time.
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I cook it less and a softer fat like oil or cheese is better with it. Love almonds, but don't think it's enough with the Farro texture wise.
I really want some as a cold salad type thing with Italian dressing and black olives, chives, and parmesan now. Yum!0
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