Plain and Simple Farro Piccolo
Sweet and bouncy.
introduction
Delicate, yes, but Farro Piccolo is also kind of a workhorse. Cook it up like a pot of pennies, drain it, rouse it under a stream of cold water, and there it is: crisp, wheaty, quenching, and ready for anything.
equipment mise en place
For this recipe, you will need a heavy-bottomed 2-quart saucepan, a wooden spoon, and a fine-holed footed colander.
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3.5ounces (½ cup) Anson Mills Farro Piccolo
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2cups spring or filtered water
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½teaspoon fine sea salt
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Combine the farro and water in a heavy-bottomed 2-quart saucepan and bring to a simmer over medium-high heat. Lower the heat to maintain a gentle simmer and cook until the farro is just tender, about 15 minutes, stirring in the salt halfway through the cooking time. Remove from the heat and let the farro cool in the saucepan. Drain in a fine-holed footed colander and shake lightly to dry.