Ingredients
- 2 1/4-2 1/2 cup water or stock
- 1 cup Bluebird Split Emmer Farro
- pinch salt
Instructions
Stovetop preparation
- Combine 1 cup Bluebird Split Emmer Farro and 2 1/2 cups water or stock and a pinch of salt in a saucepan.
- Bring to a boil, then reduce heat and simmer, stirring occasionally, partially covered for 15-20 minutes.
- Remove from heat, cover fully and let sit for 5 minutes.
Rice Cooker Preparation
- Combine 1 cup Bluebird Split Emmer and 2 1/4 cups water and a pinch of salt in your rice cooker
- Cook on the white rice setting until completion.