Heat the water bath to 183 degrees F. Using a fine mesh strainer, rinse the farro in cold water and soak for 10 minutes swirling the grains occasionally to remove any dirt and excess starch.
Rinse well before placing the farro, salt, and water or ice into a recloseable bag. Remove as much air as possible using the water displacement method.
Place bag into water bath for 1 hour.
After cooking, drain the farro of any remaining liquid. Fluff lightly with a fork before using in a recipe or serving.
Enjoy!
Cooked in water above and ice below, can you tell the difference?
Another close up of cooked in water above and ice below. Can you tell the difference?
Which one is this?
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Moroccan Farro Salad – Cooking Healthy Changes | 3rd Apr 20
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