Warm Farro with Lemon and Herbs
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Appears in Cook's Illustrated May/June 2015
We were sold on this nutty grain even before we realized how fast and easy it is to cook.
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...
