Steps
- Combine: Add the farro, bone broth, and salt to a pot.
- Cook: Cover and cook over medium heat for 20 to 30 minutes, stirring occasionally to prevent sticking.
- Check and finish: Once the farro is tender, lower the heat. If it is still too firm, add another ½ cup of bone broth and continue cooking on low until fully tender, stirring now and then so it does not stick to the bottom of the pot.
- Add the butter: Once the farro is completely cooked, stir in the butter until melted through.
Notes
Cooking farro in bone broth instead of water adds a rich savory depth that kids love, along with collagen and amino acids. Farro is one of the oldest cultivated grains in the world and one of the highest in fiber. Make a big batch at the start of the week — it keeps in the fridge for up to five days and works as a side dish, a base for grain bowls, stirred into soup, or packed warm in a thermos or cold in a bento box for lunch.
