I’ve seen it mentioned in a few of my clean eating and healthy cook books but honestly, I never even thought of Farro as an option for me. I refuse to shop at specialty stores and I try to use only common products that I can keep in stock and purchase from a typical grocery store.
That being said, I was pursuing for quinoa (my local grocery store now carries a bunch of options) and that’s when I saw this‚¶
According the package Farro is one of the oldest grains cultivated by humans, which was originally found in the fertile crescent of the Middle East and is now grown primarily in Italy. Pearled Farro (pearling removed the outer husk of the seed shortening cooking time) is remarkable easy to prepare. It’s a good source of fiber, protein. and iron. In a 1/4 cup dry (about 1/2 cup cooked) there is 170 calories, 1g of fat, 5g of fiber and 7g of protein.
The grains are big like barley‚¶
I put 1/4 cup (50g) in a pot with 3/4 cups of water and a pinch of salt.
I brought everything up to a boil on high and then lowered to medium to keep a gentle boil. After 20 minutes‚¶
The result was fabulously chewy.. in a good way!
I was quite surprised! It was nutty and earthy but not heavy. Much more flavorful than rice or pasta. It was quite good!
Stay tuned for my first ever Farro Salad recipe. In the mean time… I’m asking YOU. Have you heard of Farro? Do you eat it? If so, how?
I love finding new things! Totally makes cooking a fun adventure! :)