Print Recipe
4 1/2 cup servings
Meet the real Farro. The base that nourishes. Not all farro is created equal. Bluebird’s whole grain, single-origin Emmer Farro retains the full bran and germ—delivering higher protein and fiber than pearled farro. And it is a true ancient wheat, unlike much of the “farro” on the market today, which is often blended or made from modern wheat varieties.Bluebird Emmer Farro takes a bit longer to cook, but the reward is exceptional nutrition, flavor, and texture. This whole grain holds its shape beautifully, never turning mushy. It also stores remarkably well after cooking—making it perfect for meal prep. Cook a batch and refrigerate for up to 7 days to use in grain bowls, salads, soups, or stir-fries.Beloved by chefs and food service professionals, Emmer Farro maintains its signature toothsome texture even through extended cooking and holding.
Ingredients
- 1 Cup Bluebird Whole Grain Emmer
- 2 1/2-4 Cups Water or Broth
- Pinch of Salt
Methods
To Prepare on the Stovetop
- Combine 1 cup of Bluebird Whole Grain Emmer Farro, 4 cups of water and a pinch of salt in a saucepan.
- Bring to a boil and boil for 5 minutes stirring frequently.
- Cover and reduce heat to a simmer. Cook for 50-60 minutes until grains reach desired tenderness (cook longer if you like a softer grain!).
- Drain any excess liquid and enjoy warm or cold in many dishes.
Whole Grain Emmer Farro in Rice Cooker
- Combine 2 1/2 cups water with 1 cup Bluebird Emmer Farro and a pinch of salt in your rice cooker.
- Set rice cooker to brown rice setting and cook until done.
To prepare in a Pressure Cooker
- Add 1 cup Bluebird Whole Grain Emmer farro, 2 1/2 cups water or stock and a pinch of salt to a pressure cooker or multi-functional cooker. Secure the lid and set the cooker to "High Pressure" mode.
- Cook on high pressure for 10 minutes.
- Once cooking is complete, let the pressure release naturally for about 8-10 minutes.
- Carefully release any remaining pressure using the vent, then open the lid. Drain off excess liquid.