The Basics: Farro

Cooking Classics. Farro Minestrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A culinary & Entertaining Brand Cooking & Baking Tutorials How To Cook Farro Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining Cooking Essentials

The Technique

Farro

Farro is an ancient grain that can refer to several types of wheat, the most common being emmer. It holds dense nutritional value by providing a good source of protein, fiber & carbohydrates that convert to quality energy particulaly if you lead an active lifestyle. Farro offers nutty flavor notes to recipes. It can be seasoned & served as a simple side dish replacement for rice or quinoa but it adds a lovely chewy texture to soups & salads. Farro is easy to prepare for use in recipe applications & features a straightforward cooking method with minimal effort. 

Cooking Classics. Farro Minestrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A culinary & Entertaining Brand Cooking & Baking Tutorials How To Cook Farro Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBasic Farro
makes 4 1/2 cups

Italian pearled farro has the hull removed & features a reduced preparation time as it does not require soaking overnight making it ready to eat in 30 minutes or less.

1 1/2 cups Italian pearled farro
4 cups water 
1 tsp kosher salt

Rinse the farro in fine wire mesh colander & transfer to a 2 quart saucepan. Pour the water over the farro & stir in the salt. Bring the mixture to a boil over Medium-High heat. Reduce the heat to Medium-Low & simmer gently 25 to 30 minutes or until al dente. If any water remains, drain the farro in a fine wire mesh colander. Use as directed in specific recipe applications. 

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Cooking Classics. Farro Minestrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A culinary & Entertaining Brand Cooking & Baking Tutorials How To Cook Farro Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day EntertainingHow To Cook & Use Farro

Farro can be used in hot & cold recipe applications. The chewy texture adds wonderful texture to a variety of your favorite foods. Follow these additional pointers for success in your own kitchen.

Cooking Classics: How To Cook Farro By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

All of the water may not absorb into the farro during cooking. In order to determine if it is ready, the best method is to simply taste it just as if you were to check the texture of pasta. It shouldn’t be too firm nor too soft. Look for a toothsome bite. If any water remains & the texture is to your liking– there is approximately 1/4 cup in the bottom of this pot– simply drain in a fine wire mesh sieve.

When preparations are to be made for cold salad applications, allow it to cool completely. Spread the farro over a half sheet pan & refrigerate about 30 minutes before proceeding with specific recipe instructions.  

Farro can be added directly to soups. If integrating the grain into one of your favorite recipes, add it during the last 20 to 25 minutes of the cooking time. It will continue to expand while hot so adjust the cook time keeping that thought in mind. 

The Tune
“How Glad I Am” Aretha Franklin

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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