FARRO

This ancient grain is one of our favorites cooked as a whole grain or as a cracked wheat. It becomes nutty when cooked and with the addition of simple flavors such as Bob’s Flavors of the Middle East, it turns into an exotic accompaniment to lamb, beef or fresh vegetables like green beans. This is the wheat berry from which all wheat hybrids have come. It is great when treated as risotto, pilaf, or just itself.

To cool cooked farro for later use, spread onto sheet pan evenly and then refrigerate uncovered until it drops to 40°F or less.