Simple Tuscan Farro

Directions

1. 1
   Place the farro in a pan or bowl with the water and juice of 1 lemon and let soak overnight, or for at least 8 hours.
2. 2
   Drain and rinse the farro.
3. 3
   Bring the broth and a pinch of salt to a boil in a large saucepan, add the farro, and return to a boil.
4. 4
   Lower the heat, cover, and simmer for 20 to 30 minutes, until tender.
5. 5
   If theres any excess liquid, drain it off, then stir in the olive oil and 1 tablespoon of lemon juice.
6. 6
   Farro is a drainable grain, so dont sweat the amount of liquid used to cook it.
7. 7
   The texture of cooked farro is like barley, so when you taste for doneness know that you can always drain out extra water if it is finished cooking.
8. 8
   This is an excellent grain to freeze.
9. 9
   Save any leftover farro in an airtight container in the freezer and use it as a creative addition to the next soup you make.
10. 10
    Store in a covered container in the refrigerator for 2 days or in the
11. 11
    freezer for 2 months.
12. 12
    (per serving)
13. 13
    Calories: 275
14. 14
    Total Fat: 1.7g (0.3g saturated, 1.1g monounsaturated)
15. 15
    Carbohydrates: 56g
16. 16
    Protein: 11g
17. 17
    Fiber: 6g
18. 18
    Sodium: 230mg