Easy Farro Recipe from Marsh Hen Mill

Ingredients:

• 1 1/2 cups Marsh Hen Mill Farro
• 4 cups water
• Salt and pepper
• 2 tablespoons butter
• 2 bay leaves

Directions:

• Bring a large pot of salted water to boil with the bay leaves.
• 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.
• 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.

To Serve Hot:

• Sauté cooked farro piccolo in olive oil with red onions and thyme. Add a splash of white wine and finish with cheese. Top with any roasted root vegetables.

To Serve Cold

• Chill the cooked farro piccolo. Combine with chopped spinach or kale, roasted shallots, bell peppers, carrots and broccoli. sprinkle with salt and pepper and toss. Pour a vinaigrette onto salad.
• Taste for seasoning, adjusting as you like.

*Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.