1 cup farro
2 cups water
½ teaspoon salt
¼ teaspoon black pepper
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Add the rinsed farro, water, salt and pepper to the June Pan. Stir gently to combine, then evenly spread the farro on the June Pan.
1 cup farro
June Pan
measuring cups
2 cups water
½ teaspoon salt
¼ teaspoon black pepper
liquid measuring cup
measuring spoons
spatula
Transfer the June Pan to the middle shelf of the June Oven. Cook the farro 45 minutes, until the water has been absorbed and the grains are tender and chewy. If necessary, follow on-screen instructions to continue cooking.
June Oven
Remove the June Pan from the June Oven and serve the farro warm or at room temperature.
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