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About the Producer
At Marsh Hen Mill food is first. The focus is on providing the best heirloom products and milling the finest grits and cornmeal. What began with a couple of crazy kids with a dream is now a whole cadre of crazy characters filling the world with flavor one bag of stone ground goodness at a time. Explore >
Einkorn (farro piccolo)
Ingredients:
1 1/2 cups Marsh Hen Mill Farro
4 cups water
Salt and pepper
2 tablespoons butter
2 bay leaves
Directions:
Bring a large pot of salted water to boil with the bay leaves.
Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes.
Drain well and discard the bay leaves. Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine.
If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.
To Serve Hot
Sauté cooked farro piccolo in olive oil with red onions and thyme. Add a splash of white wine and finish with cheese. Top with any roasted root vegetables.
To Serve Cold
Chill the cooked farro piccolo. Combine with chopped spinach or kale, roasted shallots, bell peppers, carrots and broccoli. sprinkle with salt and pepper and toss. Pour a vinaigrette onto salad.
Taste for seasoning, adjusting as you like.
*Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.
1 1/2 cups Marsh Hen Mill Farro
4 cups water
Salt and pepper
2 tablespoons butter
2 bay leaves
Directions:
Bring a large pot of salted water to boil with the bay leaves.
Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes.
Drain well and discard the bay leaves. Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine.
If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.
To Serve Hot
Sauté cooked farro piccolo in olive oil with red onions and thyme. Add a splash of white wine and finish with cheese. Top with any roasted root vegetables.
To Serve Cold
Chill the cooked farro piccolo. Combine with chopped spinach or kale, roasted shallots, bell peppers, carrots and broccoli. sprinkle with salt and pepper and toss. Pour a vinaigrette onto salad.
Taste for seasoning, adjusting as you like.
*Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.
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choose your weekly produce basket