Session 57 — Farro and Grains That Think for Themselves
← Block 13–14: Pasta & Grains from Scratch Overview
Skill: Unlike risotto, which needs constant attention, farro and other ancient grains (freekeh, barley, bulgur) are largely self-sufficient. The key is seasoning the cooking liquid well and knowing when to stop — farro should be tender but still have chew, never mushy.
Full Meal: Serious Eats — Farro Salad with Roasted Beets and Goat Cheese + Serious Eats — Crispy Pan-Seared Salmon + Serious Eats — Simple Arugula Salad
The warm farro salad is a full grain side dish. The crispy salmon is the protein. The arugula salad provides the acid counterpoint.
- Protein: Crispy-skinned salmon fillet
- Starch/Veg: Warm farro with roasted beets, goat cheese, and vinaigrette
- Salad: Arugula with lemon
🎥 Compare Notes: How to Make Pan-Fried Salmon Fillets With Crispy Skin — Serious Eats / Kenji — Focus on how Kenji gets the skin side flat against the pan and how long he leaves it before flipping. Compare your skin crispness and the flesh doneness.