I tried cooking farro for the first time with one of my foodie friends a few weeks ago and I loved it! Farro might be my new favorite whole grain. Farro is a wonderful whole grain that is derived from the wheat species. It cooks almost as quick as rice and can add that missing texture component to many meals. Just one cup of cooked farro provides three carbohydrate servings. Therefore, one bag of uncooked farro can provide numerous portions and different meals for you and/or your family at a low cost.
We used a recipe from one of my friends’ cookbooks called, “The Art of Simple Food” by Alice Waters. The recipe is called, “Farro Salad with Shallots and Parsley.” Below are the directions taken from the book.
Bring to a boil:
6 cups salted water
3/4 cup farro
Simmer for 20 to 25 minutes or until tender. Drain and transfer to a bowl. Sprinkle with:
1 tablespoon red wine vinegar
Stir and taste. Add more salt or vinegar if needed. Stir in:
1 small shallot or 2 scallions, diced fine
2 tablespoons chopped parsley
3 tablespoons extra-virgin olive oil
Fresh-ground black pepper
Serve at room temperature, or chilled.
- Used cilantro instead of parsley.
- Added diced red peppers.
- Added sautéed shitake mushrooms. This would be a great addition for vegetarians looking to add in the umami flavor.
This nutty-tasting whole grain was a wonderful addition to our chicken that was cooked in a Sous Vide Supreme.
We also included a tasty sautéed garlic kale with our dinner! This meal was not only delicious, but was additionally a great example of what a balanced meal looks like: 25% protein, 25% whole grain, and 50% of vegetables.