, rinsed or soaked in cold water for an hour
1 1/2 teaspoons
, tender but still firm
chopped flat leaf
1. To cook farro, simmer covered in lightly salted water, with a ratio of 3 cups water to 1 cup grain. It doubles in volume after cooking. Start checking for doneness after 20 minutes. When cooked it will be soft but still have some firmness at the center. If not all the water has been absorbed, simply drain the cooked farro in a strainer.
2. Season with salt and pepper and toss with olive oil.
3. Fold in cooked diced butternut squash and a bit of chopped sage and parsley. Cooked farro will keep for up to 4 days in the refrigerator.
Serving Size: about 3/4 cup
Number of Servings: 6
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin