Warm Farro with Cranberries, Pecans, and Herbs
Why This Recipe Works
We prefer whole farro, in which the grain’s germ and bran have been retained. It has a nutty flavor and delicately chewy texture, and it cooks in only 20 minutes, making it one of the fastest-cooking whole grains. 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.