- Put the farro in a 2-quart pot that has a tight-fitting lid. Fill the pot almost to the top with cold tap water and swirl it around with your hand. Carefully pour off as much water as possible, leaving the farro in the bottom of the pot. Repeat a couple more times until the water looks almost clear. Then drain the farro in a strainer over the sink, shake a couple times, and put it back in the pot.
- Add the 1 1/2 cups water and a small pinch of salt. Put the pot over high heat. Once the water boils, turn the heat down to medium or medium-low so that it bubbles steadily but gently. Cover the pot and set the timer for 20 minutes.
- Lift the lid and peek: You want holes to appear in the farro, and when you carefully tip the pot, the farro should be puffy and starting to burst a little but not sticking or burning. If it doesn’t look like that and the pot is dry, add another 2 tablespoons water, cover, keep cooking, and check again in 2 minutes and repeat until the farro is ready.
- When the farro is ready and no water remains in the pot, lift a couple kernels out with a fork and taste to make sure it’s soft and has enough salt. Stir once or twice with a big spoon or stiff spatula to scrape up any starchy bits stuck on the bottom. Cover the pot and let the farro rest for at least 5 and up to 15 minutes while you make the sauce.
- Put the olive oil or butter in a 1-quart pot over medium-low heat. (If you’re adding anything to the sauce, put it in at the same time.) Cook, watching the whole time and stirring once or twice, until the butter foams or the oil smells good and shimmers, 1 to 2 minutes. (Or a little longer if you added toppings.) Cover and remove the pot from the heat.
- Use an ice cream scoop or serving spoon to dip into the farro and grab a sticky mound and put it in a bowl or on a plate. It’s okay if it’s not a perfect ball. Spoon some of the sauce on top and eat.
— Recipe from How to Cook Everything Kids, offered in partnership with Bob’s Red Mill