August 11, 2014

You may have heard talk of farro recently, as the nutty whole grain has gained popularity on restaurant menus and in the media. This hearty grain was a mainstay in the diet of ancient Rome, where it was even used as a form of currency. Farro is still revered in Italy today. It is surprisingly easy to prepare and cooks in just 30 minutes (faster than brown rice!). Some varieties may require soaking the grain overnight, so be sure to read the package instructions.

 

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Farro makes an excellent substitute for brown rice and wheat berries. It can also be used to make risotto, as the grain remains pleasantly chewy when cooked. Farro is most commonly found in soups and salads, although it can be enjoyed plain as well. It is important to note that farro is a member of the wheat family, making it unsafe for those with celiac disease or gluten intolerance. Try making farro for yourself and enjoy its hearty texture and nutty aroma. Here are some recipes to inspire you:

Mixed Vegetable and Farro Soup 

 

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