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You are here: Home / Healthy Recipes / Whole Grains: Cooking with Farro

January 22, 2014 · 3 Comments

Whole Grains: Cooking with Farro

Healthy Recipes

Farro is not widely used in the United States, but cooking with farro is very versatile. I love the healthy recipes it creates!

Cooking with Grains: Farro (A nutty whole grain packed with protein)

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.

Cooking with Grains: Farro (A nutty whole grain packed with protein)

Ingredients
1 cup Farro
2 cups water
Honey, to taste

Directions
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.

Farro can also be used in dishes like Stuffed Peppers, Mediterranean Farro Salad, and Cheesy Baked Farro.

Nutrition Facts

Per ½ cup raw farro:

170 calories
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?

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Comments

  1. Elisebet says

    January 22, 2014 at 1:23 pm

    I cook with farro often. I like mine al dente. My favorite farro meal is to mix cooked farro with toasted coconut and kale. I use a sesame oil dressing on top.

    Reply
    • Vicki Finn says

      January 22, 2014 at 9:00 pm

      Ooh Elisebet, I will have to try that! I haven’t done much with kale, but I am always eager to try new recipes.

      Reply

Trackbacks

  1. Healthy Recipes: White Bean and Farro Salad - says:
    May 15, 2015 at 8:42 am

    […] is of the wheat family, so farro is unsuitable for those with celiac disease, gluten intolerance or a wheat sensitivity or allergy. […]

    Reply

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Hello! Welcome to Five Spot Green Living! I am a New England mama of 3 kids, 2 dogs, 4 kitties and passionate about sharing tips for a healthy mind, body & soul. I grew up in the great state of New Hampshire and write about all things healthy and natural to help you live your best life.
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