Farro (PP)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Add the water to a medium saucepan and bring to a boil. Add the farro, bay leaves, 2 teaspoons of kosher salt, and several rounds of black pepper. Reduce to a simmer and cook until al dente-—tender yet chewy. For pearled farro, it should take 15 to 20 minutes; for semi-pearled farro, 20 to 30 minutes.

Step 2

2. Once al dente, drain the farro in a colander. Discard the bay leaf. Transfer the farro to a sheet pan and spread out. Rest for 15 to 20 minutes—this prevents the farro from getting mushy. Transfer the cooked and dried farro to a storage container and refrigerate for 4 to 5 days.