Saffron-scented farro with oven-roasted cherry tomatoes
Saffron-scented Farro with Oven-roasted Cherry Tomatoes
Simple is more.
Copyright 2011 Maria Speck 
Saffron-scented Farro with Oven-roasted Cherry Tomatoes
Saffron-scented farro with oven-roasted cherry tomatoes
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!
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!
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