Warm Farro with Lemon and Herbs
We're fans of the hearty texture and nutty taste of whole grains—not to mention their versatility. Because each grain has a protective layer of bran, these starches stay fresh and separate (rather than sticking together in starchy clumps) for days after they’ve been cooked. Farro is a perfect example. This ancient form of wheat boasts a mildly earthy flavor that is similar to that of wheat berries, but the grains are smaller and the skin surrounding each capsule is a little more delicate, which makes farro a bit more tender. For our farro salad, we found that the simplest cooking method was best: Just boil in salted water for about 20 minutes until tender and drain well. Warm farro can be tossed with sautéed aromatics, butter, and herbs for a simple but satisfying side dish.
Bread Illustrated is a fully illustrated handbook with more than 100 meticulously tested recipes that will enable you to bake artisan bakery–quality bread at home. Each recipe is a hands-on tutorial with a timeline and photos that break down the recipe step by step.
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