Food For Thought — Farro

This tasty ancient grain packs a healthy punch and is versatile.

I discovered this nutty, chewy, delicious grain many years ago, yet many people have never heard of it. It originated in Mesopotamia but is growing in popularity here in the United States. I have also heard it is called wheat berry.

Nutrients

Farro is an extremely nutritious grain. It is very high in fiber and an excellent source of protein offering 6 grams per serving. It is also low in fat.

Uses

Farro can be eaten plain or in salads and casseroles. It is delicious hot or cold. I prefer to make a warm salad for the first serving and then eat the leftovers cold. Although it has a mild nutty flavor it also takes on the flavors of what I combine it with. It is a refreshing change from quinoa and couscous.

The other night I wanted to make a warm meal using both fresh, canned, and frozen food I already had available. I will name this dish Mexican Farro.

Mexican Farro

• can of black beans
• Frozen corn
• Fresh cilantro
• lime
• avocado
• Black olives, canned
• Spices- I enjoy cumin, garlic, chili powder, and salt

I simply charred frozen corn over high heat in a tiny bit of olive oil, salt, cumin, chili powder, garlic powder, and cumin. I do not measure. You can be generous here though as this is the only seasoning in the whole dish.

Next, I cooked the farro. To do so you place a cup of farro in a colander and rinse under cold water. Boil two cups of water in a pot and add farro. Reduce heat and cover, cooking 25 minutes until the water is absorbed. Stir occasionally.

Mix together charred corn, cooked farro, a can of rinsed and drained black beans, chopped black olives, a diced avocado, 5–6 slices of pickled jalapeños, and a small bunch of chopped fresh cilantro. Squeeze the juice of one lime over and stir. Taste for salt and pepper.

Reinventing Leftovers

The Mexican Farro is great cold the next day, but if you want to reinvent it a bit, like I did, fry an egg and enjoy it for brunch. You can also heat it and put it in tacos.

I have also made farro salad with dried cranberries, chopped nuts, and avocado.

Farro is also great with cauliflower, raisins, nuts, and curry. Please read my lovely friend’s Dr. Preeti Singh’s article below and look at her beautiful photo of fresh cauliflower rom her local market! It is very inspiring.

Again, get creative in the kitchen and cook intuitively. Worse comes to worst you can always put a pizza in the oven and scrap it.

Bon Apetit,

Libby Shively McAvoy

Thank you for reading and I would love for you to comment and let me know if you have experienced Farro.