Focus on Farro. A Nutritious & Delicious Ancient Whole Grain.
Rinse the farro well. Soak in cold water for an hour or two, which helps the digestibility of the grain, removed the extra starch and quickens the cooking time. Rinse again after soaking.
Toast the farro in a dry pot, until you can smell its slightly nutty aroma.
Add 2.5 cups of water to 2 cups of farro with a big pinch of salt. Bring to a boil, covered, then reduce to a simmer and cook for 15 minutes.
Turn off the heat and let it sit for another 5 minutes. It should be tender but still have some bite! Farro has a lovely, slightly chewy and satisfying texture.
This delicious grain that is great added to salads, mixed with legumes, roasted and raw veggies, as a side-dish instead of rice, couscous, quinoa, in soups, mixed into veggie burgers, or eaten for breakfast as you would oats!
Farro is an original wheat variety, along with spelt, emmer, and einkorn, other types of unprocessed or modified wheat. Farro may also be called Emmer, which is grown in Tuscany, and is traditional to the Italian diet. While farro is less commonly consumed in North America, it is slowly becoming more popular as people move back to eating whole foods. Farro is packed with protein, which is why I consider it a ‘pseudo-grains’, like quinoa, buckwheat, and amaranth. In fact, 1/2 cup of dried farro has about 12 grams of complete protein, iron (15% RDA), and B vitamins. It is also lower glycemic (less sugars/starch) compared to other grains like brown rice, which means it keeps your blood sugar and energy levels steady. Look out for this delicious and nutritious grain at your local health food store, and ask your grocer to carry it if they don’t already. The more variety we can bring into your diet, the healthier!
Check out this interesting article by Laura B. Weiss for NPR here!