Yesterday I made a big pot of kidney beans intending to have them as the ubiquitous and ever-popular “red beans and rice” for lunch today for my Louisiana Bean Boy.
But also yesterday, I experimented with Farro, and thought that it might go good with the beans. Oh, my – yes it did! Bean Boy loved it!
Want to know more about farro? A friend did a blog post on it a year or so ago, so I will direct you there to see for yourself.
I cooked mine a little differently from hers, so it came out a lot softer than shown in the picture. When at all possible, I “cook” grains in my Nissan-Thermos vacuum bottle because it does such a nice, even job without any additional heat after the water is boiled.
What you see above is probably not the farro – it was buried far too deeply with other goodies by the time I thought to take a photo of it. I can tell you, however, that this lunch made a huge hit with Bean Boy, and he forgot entirely that I had promised him French Onion Soup for lunch today.
That will materialize tomorrow.
Adventures of Dorrie Anne 
You are an AMAZING cook !!!!!
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Thank you, Shirley. Embarrassingly easy, though. Beans in the pressure cooker for less than an hour (no presoaking), and the farro did its own thing in the vacuum bottle. I just scattered some pretties over the top, and we were ready to dig in!
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Hmmmm. Will have to explore this whole Farro thing further!
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I was surprised about how much we liked it. Would make a good cooked cereal, especially done in a vacuum bottle.
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this looks delicious as usual, Judi, virtual hugs Mitza
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We were surprised at how well it went with the beans, and how much we liked it. So much more nourishment than the white rice we usually eat with beans. Both the beans and the farro had a natural “gravy” around them, so the flavor was very robust.
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sounds great
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I love beans too. I bought a huge pot at Walmart the other day for boiling all kinds of dried beans and so far, I’ve really enjoyed it. I’ve never made the authentic red beans and rice but ate it several times on a trip to West Africa, some years back. Farro is the grain I need to add to my to do list. Thanks so much for providing the link. Maybe next week, I’ll have my first Farro meal, with red beans!
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I hope it rings your chimes as much as it did ours. I had acquired only one package of 20 ounces of grain just to test it out. Now I must lay in a good supply with my next bulk order of grains. It is definitely a keeper.
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Faro is really a great grain. I think it’s a relative of spelt, which I love as a flour.
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I got the spelt flour last time you mentioned it, too, but so far, haven’t used it. Bad dog! ;->
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Add 1-2 cups to any bread you make. If you love Faro, you’ll love this.
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Will give it a whirl tomorrow !!
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I don’t think I’ve ever cooked with farro before.
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It was my first time, and we loved it. I didn’t cook it in the normal way, so don’t know how it would come out when boiled in the usual way.
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Did it remind you of quinoa?
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No. Completely different. More like a cross between barley and white rice in texture; like bulgur in flavor.
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Good to know.
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