Best 3 Spanish Farro Recipes
PERFECT FARRO
It's easy to fall in love with the chewy, nutty flavor of this wholesome wheat grain, but you may be hesitant to cook it at home due to its reputation for being tricky to prepare. This couldn't be further from the truth. The hardest part may be knowing which type of farro you've got - it comes in whole grain, semi-pearled (some of the bran is removed) and pearled (all of the bran is removed) - and this is not indicated on all packages. All types have slightly different cooking times and absorb different amounts of liquid, so the best route to perfectly cooked farro is to boil it like pasta and dress and season it after it's out of the pot. Toasting the farro in a skillet before boiling enhances its nutty flavor even more.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 5 cups
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to boil with the bay leaves. Meanwhile, spread the farro in a medium skillet and set over medium heat. Cook the farro, stirring with a wooden spoon, until lightly toasted, about 6 minutes. (The farro will darken a shade and smell nutty and fragrant.)
- Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes, depending on the type of farro. Drain well and discard the bay leaves.
- Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine. If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.
FARRO E PEPE
While cacio e pepe, the classic Roman dish, is simple - made with only pasta and its cooking water; cacio, or Pecorino Romano; and abundant freshly ground black pepper - it's not always easy to make. The trick to getting a thick, creamy sauce lies in combining the cheese and pepper with starchy pasta water in just the right way; this usually requires a lot of erratic stirring and sweat. This version bucks tradition in favor of simplicity and, well, farro. The technique for the cheese paste comes from Flavio de Maio, a master of cucina Romana and producer of one of Rome's most beloved bowls of cacio e pepe. Simply blend grated cheese and a little cold water with freshly ground pepper until they come together into a creamy paste. Then toss a spoonful or two into just-cooked farro and watch it melt like butter to coat the grains in a layer of salt, pepper, richness and tang. The farro's chewy, satisfying texture is a perfect foil for the creaminess of the sauce. Keep the leftover paste in the fridge - stir a spoonful into grits, toss it with boiled green beans and, of course, use it for a bowl of cacio e pepe. Use the technique with other hard cheeses: Asiago, Parmesan and even clothbound Cheddar make for fantastic versions.
Provided by Samin Nosrat
Categories dinner, easy, lunch, quick, grains and rice, main course, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil. Season generously with salt until the water is as salty as the sea. Add farro, and cook until al dente, about 15 to 18 minutes. Set a colander in the sink.
- In the meantime, place pecorino and pepper in a medium bowl, and add ¼ cup cold water. Use an immersion blender to combine into a thick, smooth paste. Add more cold water if needed, one tablespoon at a time, to encourage blending. If you don't have an immersion blender, use a food processor for this step.
- When the farro is cooked, reserve 1 1/2 cups cooking water; transfer farro to colander to drain, then return to pot. Add 3/4 cup pecorino paste and 1/2 cup reserved cooking water, and stir vigorously with a wooden spoon until cheese melts and coats farro with a glossy sheen. Taste, and add cooking water and more pecorino paste to taste until farro is the consistency of a loose risotto. If farro is properly seasoned but too thick, add warm tap water instead of salted cooking water to loosen.
- Serve immediately, garnished with more pepper. Cover and refrigerate any remaining pecorino paste for up to 1 week. Use on pasta, farro or rice, or spread on toast.
SPANISH FARRO
I learned how to make Spanish rice at a Mexican restaurant where I worked part-time years ago. Here, we're substituting the 'ancient' grain of farro for the rice, and I think it's even easier to cook perfectly than rice.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a heavy skillet with a tight-fitting lid over medium heat. Add onions and salt; cook and stir until onions have softened up and turned translucent, about 5 minutes. Add cumin, ancho chili powder, and chipotle chili powder; cook and stir about 1 minute. Add tomato paste; cook and stir about 2 minutes over medium heat. Add oregano and drained farro. Stir until farro is completely coated with the spice/butter mixture, about 2 minutes.
- Pour in chicken broth. Raise heat to high and bring to a simmer. As soon as mixture starts to bubble, stir, and cover. Remove from heat.
- Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.
Nutrition Facts : Calories 153.1 calories, Carbohydrate 26.1 g, Cholesterol 11.8 mg, Fat 5.1 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 894 mg, Sugar 1.9 g
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