Saffron-scented Farro with Oven-roasted Cherry Tomatoes

Saffron-scented farro IMG_7888 – Version 2

Saffron-scented farro with oven-roasted cherry tomatoes

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3 Responses to Saffron-scented farro IMG_7888 – Version 2

  1. Richard says:

    I’ve baked with emmer flour, which I think is what is called farro where you are, triuictm dicoccum?, is that the one you’ve made that delectable salad from? I’ve never seen the grain for sale here yet. I remember reading about the confusion in terms, some people want to call spelt, farro. Wheat genetics is mostly over my head, I just know it is very complicated! The emmer flour I used was a very soft flour as you might expect, with a wonderful rich colour and gave a sweet and mild taste to the bread I used it in. Hope your husband gets his wish, that looks delicious! I’ve never tried raw asparagus in a salad, that sounds soo good Sally!

    • Lakha says:

      I love farro. I’ve only cooked it once and at the time had never tried it, and as such was not epixcteng the texture to be so firm. I just kept boiling and boiling thinking that eventually it would soften up. Well now that I know what the texture should be, I think I may have to give it another try. This recipe sounds like a good starting place. Thanks!

      • Maria says:

        Hi Lakha,

        Good to get your note. Apologies for the delay. There are different types of farro available. If you want to eat real whole grain farro, I always recommend you soak it and cook it for 50 to 60 minutes. Only a semi-pearled farro will cook up faster, in 20 to 25 minutes. I reach for the semi-pearled farro when in a hurry. It is a great introduction to the seductive aroma and texture of this grains. Let me know if you ever try it!

        Maria

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