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 ¼ cup dry (about ½ cup cooked) there is 170 calories, 1g of fat, 5g of fiber and 7g of protein.
Instructions
The grains are big like barley…
I put ¼ cup (50g) in a pot with ¾ 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! 🙂
📖 Recipe
Food Find: Farro
Ingredients
- 50 gram package Farro
Instructions
- I put ¼ cup (50g) in a pot with ¾ cups of water and a pinch of salt.50 gram package Farro
- I brought everything up to a boil on high and then lowered to medium to keep a gentle boil. After 20 minutes…
GeorgieAnna Harkins
I love Farro. My husband is very picky, worse than my children ever were. I made Farro for him while we were still dating and he never asked what it was until the first time I made it for his parents, this was before we were married. His father, as he was stuffing it in his mouth asked what it was. I told him and explained before he asked. It was a big hit. I sometimes put it in my stuffing at thanksgiving and it really gives a good flavor when it's cooked inside the bird. I use it in pasta salad instead of a pasta, I have several friends who have celiac's disease and this allows them to enjoy the same foods as everyone else. Needless to say, I Love Farro!! Enough said.
roni
I do! It's much chewier but adds great texture!
Amy @ A Little Nosh
I've heard of it, but never tried it. Would it make a good side dish instead of rice?
Linda Nutting
Thank you for the tip. This is the 1st I've heard of Farro. I've researched and read a lot on Quinoa. I am definitely going to give this a try.
Being on Weight Watchers I'm always looking for new tips and ideas. I came across your blog in the new issue of FIRST.
Barbara
I love that stuff.
I first had it from Wegmans prepared foods.
which was so good. Now that I can't eat mushrooms I brought it so i can fix.
Really good stuff.
Eileen
wow! I've never tried it and realllly want to. I had an awesome quinoa salad yesterday with red quinoa with mango chopped up. I loooove learning all these new reecipes that are wheat/corn free!
Megan
My local food co-op makes an awesome mushroom farro soup. They made a vegetable farro stir fry, but I haven't tried that yet.
Danielle
My family loves farro! I have made Giada's Farro Salad with Tomatoes and Herbs countless times - it is delicious and makes fabulous leftovers!
Laura
i had farro risotto at a restaurant in Minneapolis. It was amazing! i need to find it and try to make it at home.
Lori
I had bought a big bag from Costco and loved it! Finished that up and went to get more and they no longer sold it. Just found it again at my local grocery store though!
Diane in Wisconsin
I've only heard it from Giada on Food Network. It's not that I know her well enough to use only her first name but I'm not sure how to spell her last name. She has used it in salads if I remember correctly.
peg
i was first introduced to farro at a casino buffet. fell in love. i make the way you and add 1 tsp pancake syrup or honey, 1tbls slivered almonds and 1 tbls dried crannberies.
Lisa
I love farro, too. I use it mainly for cold salads....I make a really yummy one with peaches, red pepper, spinach, etc. It is so good! Here's the recipe:
http://weelicious.com/2012/01/25/wild-wheat-berry-salad/
She uses wheat berries, and I just tend to like the farro a lot better than the wheat berries. It's a great summer salad, very refreshing.
m4layne
Yes have eaten it at John Besh's restaurant in New Orleans. It was tossed with small summer vegetables.
Sara, Food Blogger on a Diet / Ms. Adventures in Italy
Yep, I use it a lot, but I have an advantage as I live in Italy. We use it a lot in fresh (cold) summer salads - tossed with olive oil and basil leaves plus some other vegetables (like tomatoes, small-cubed zucchine, etc.). Love farro!
Krista S.
I just bought farro about 3 weeks ago. It's still sitting in my pantry because I'm not sure how I want to use it. I'm going to cook it in my rice cooker which is how I've been doing quinoa and brown rice lately. I've been adding quinoa or brown rice to taco meat (made from ground turkey) and my kids and dude like it very much. Looking forward to your salad recipe!