Farro is not widely used in the United States, but cooking with farro is very versatile. I love the healthy recipes it creates!
Whole Grains: Cooking with Farro
Have you ever heard of Farro? I never have but was recently introduced to it and it’s something of a mystery to me. When I tried it, it wasn’t like any other whole grains I’ve eaten before. Soft and chewy, yet still a little bit crunchy, it’s a little bit like oatmeal and a little bit like rice. I ate it cooked plain and added honey to it and it was very satisfying.
Apparently, it’s a great reliever of tension and cramps because farro is rich in magnesium. It also is very high in vitamins B and E and is packed with protein and fiber (twice that of wheat).
Farro is often confused with spelt due to their similar taste and texture.
Farro comes pearled and semi-pearled – pearled farro will take less time to cook than semi-pearled. Farro originates in Italy, where its tough husk makes it more difficult to process than other commercially produced grains. As a type of wheat, farro is unsuitable for those with celiac disease, gluten intolerance or a wheat sensitivity or allergy.
1 cup Farro
2 cups water
Honey, to taste
Combine with water in a pot and bring to a boil. Reduce heat to low, cover and simmer for up to 40 minutes, until grains are tender and have absorbed all of the liquid.
Per ½ cup raw farro:
1.5 g of fat
0 g saturated fat
0 mg of sodium
34 g of carbohydrates
5 g of dietary fiber
2 mg of iron
6 g of protein
Have you ever tried farro? If so, how did you eat it? If you haven’t tried it, would you be interested in eating it?