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Italian

Farro

The Tuscan way with farro: the grain simmered in salted water until tender but still chewy, then dressed while warm with cherry tomatoes, garlic-rubbed bowl, basil and good olive oil. Eaten warm or at room temperature.

Lunch & dinnerVeganUnder 400 kcalUnder 20g carbs
35 min10 prep · 25 cookEasy158 kcalper serving
Farro

Method

  1. Tip 90 g of pearled farro into a sieve, pick out any stray husks or grit, and rinse under cold running water for about 30 seconds until the water runs clear. Pearled farro needs no soaking; if you are using whole farro, soak it in cold water for 8 hours first and drain.
  2. Bring 1 litre of water to a rolling boil in a medium saucepan and add 1 tsp fine sea salt, so the grain seasons from the inside as it cooks.
  3. Add the drained farro, bring back to the boil, then lower the heat to a steady simmer and cook uncovered for 20-25 minutes, stirring once or twice. It is ready when a grain squashes easily between finger and thumb but still gives a little resistance to the bite - al dente, never mushy.

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Per serving

158kcal
2gprotein
7gcarbs
14gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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