- 1 1/2 cups Marsh Hen Mill Farro
- 4 cups water
- Salt and pepper
- 2 tablespoons butter
- 2 bay leaves
- Bring a large pot of salted water to boil with the bay leaves.
- Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes.
- Drain well and discard the bay leaves. Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine.
- If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools.
- Once cool, refrigerate in an airtight container for up to 5 days.
To Serve Hot:
- Sauté cooked farro piccolo in olive oil with red onions and thyme. Add a splash of white wine and finish with cheese. Top with any roasted root vegetables.
To Serve Cold
- Chill the cooked farro piccolo. Combine with chopped spinach or kale, roasted shallots, bell peppers, carrots and broccoli. sprinkle with salt and pepper and toss. Pour a vinaigrette onto salad.
- Taste for seasoning, adjusting as you like.
*Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.
About Seasonal Roots
Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.