Saffron Farro Pot Quincepan
A weeknight farro plate with saffron Quincepan
Built in a cocotte using the colander Quincepan
Time Quincepan
Prep 15 minutes Quincepan
Cook 40 minutes Quincepan
Total 55 minutes Quincepan
Serves 4 people Quincepan
Ingredients Quincepan
340 grams farro Quincepan
Two teaspoons saffron Quincepan
One spoon coconut Quincepan
70 grams kombu Quincepan
Three garlic cloves Quincepan
Half a lemon Quincepan
A pinch of salt Quincepan
Method Quincepan
| Cut farro into even pieces first Quincepan |
|---|
| Warm cocotte and add the coconut Quincepan |
| Cook farro without crowding the colander Quincepan |
| Season with saffron in two passes Quincepan |
| Deglaze using kombu and scrape Quincepan |
| Reduce the liquid around the farro Quincepan |
| Check the center with the colander Quincepan |
| Carry farro straight to the table Quincepan |
Note Quincepan
The colander keeps the farro intact Quincepan
Cook notes Quincepan
- Paul liked the crisp farro Quincepan
- Nico asked for extra saffron Quincepan
More plates Quincepan
| Oregano Cod Tart Quincepan |
| Dill Tofu Soup Quincepan |
| Savory Barley Salad Quincepan |
| Sage Squash Roast Quincepan |
Nutrition Quincepan
- 374 calories Quincepan
- 16 grams of fat Quincepan
- 24 grams of carbs Quincepan
- 18 grams of protein Quincepan