We served herbed farro with grilled salmon, wild King, with white anchovy, as seen on our June 2012 dinner show.
1 cup split farro
- 4 cup water or stock
- 1/4 teaspoon sea salt
- 1/4 teaspoon coriander
- 3 tablespoons preserved lemon, rnsed, drained, minced
- EVOO and sherry vinegar, as needed
- 1 tablespoon each, chopped parsley, minced chives, and greek oregano
Place farro in a dry-medium sauce pot. Place over medium high heat and warm through to toast, stirring often. Add stock slowly as you stir. Take care since the additon of stock to hot farro will spatter a bit. Add remaining stock and bring to boil. Reduce heat and simmer 30-45 minutes. Finish farro will be al dente, but also tender. Add chopped parsley, minced chives and oregano. Work in and season with salt, if needed, and freshly ground corinader. Serve as a side to many dishes to replace couscous, potatoes, rice, etc.