Farro is a whole grain, high in fiber that originates from Italy. Farro is high in Vitamins A, B, C, E and is high in the mineral magnesium (which is referred to as the “relaxing” mineral). It is also high in antioxidants and phytonutrients that your immune system will thank you for. Farro does contain a very small amount of gluten.
A ½ cup serving of Farro has approximately 100 calories, 1 gram of fat, 26 grams of carbohydrates, 4 grams of Protein, and 3.5 grams of dietary fiber! Amazing !!
Farro is extremely versatile; it can be used in soups, casseroles, salads, stuffed peppers, as a breakfast grain, the list is endless. It has a “nutty” flavour that I love. I have added one of my favorite ways to eat Farro in the summer.
2 cups of cooked faro (1 cup of dry farro yields approximately 2 cups cooked)
1 cup roasted tomatoes
1 tbsp olive oil
½ tsp balsamic vinegar
1 tbsp water
Juice of ½ an orange
Basil (about 3 leaves chopped)
2 cloves of garlic – chopped
Pepper to taste
1.) Cook Farro according to package directions. My rule of thumb is 1 cup of Farro to 2 -2 ½ cups of liquid (I use one cup of water and once cup of vegetable broth). Don’t forget to salt the water. Bring the mixture to a boil and then reduce the cooking temperature to low and place the lid on the pot and simmer. I usually cook mine about 30 minutes, as I like my Farro to have a chewy texture. If there is any remaining liquid, drain it. You could also soak the Farro the night before to reduce the cooking time.
2.) Let the Farro cool.
3.) In a separate bowl, combine all of the ingredients noted above for the dressing. Mix well.
4.) Once the Farro has cooled, pour the dressing over the Farro and mix until the dressing has coated the farro. I like to chill the salad prior to eating. So yummy.
Have you tried Farro? Please share your comments below!