Not sure how you folks cook spelt and farro but I recently cooked some farro for a salad. I soaked it over night in the fridge then cooked it for just five to ten minutes...I forget exactly how long but kept tasting it because I wanted it chewy not soft. It cooked very evenly and of course, not having to keep checking it on a longer cook was great.
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Not sure you folks cook spelt and farro but I recently cooked some farro for a salad. I soaked it over night in the fridge then cooked it for just five to ten minutes...I forget exactly how long but kept tasting it because I wanted it chewy not soft. It cooked very evenly and of course, not having to keep checking it on a longer cook was great.
