When it comes to choosing a whole grain foundation for plant-based meals, I like to mix it up for variety’s sake, but I also like to get the most nutritional bang for my buck.
Farro is a type of wheat often referred to an “ancient grain” and nutritionally, it outperforms even brown rice and whole-grain pasta. Per ½-cup serving, farro delivers more protein (about 3.5 g) and fiber (about 3.5 g) than brown rice.
But the main reason I add farro to meals is because it is EASY, QUICK to prepare and it tastes great!
15 Minute Farro
1 cup farro
3 cups water
1/2 tsp. salt (optional)
Rinse grains in cold water and place in saucepan with water (and salt, if using).
Cover and bring to low boil for fifteen minutes or until al dente or chewy.
Drain off any remaining water if necessary and serve as is or toss with sautéed aromatics or veggies such as onion, celery and carrots and fresh chopped parsley–pilaf style.
Ohh, this is a great post, especially as we are on our plant based journey and love trying out new food. I love brown rice, so will definitely be giving farro a try now. You have sold me with the extra fibre and protein 🙂
Thanks! I hope you enjoy this grain. I really like the chewy texture. It’s even good cold, tossed in a salad 🙂
I like trying new grains too! This is certainly a new one. Will check my online source to see if I can get it!
P/S Am in in the process of making quinoa porridge for brekkie.
I have wanted to know how to use farro. Yum!
So super simple. I hope you enjoy it 🙂
It came out surprisingly well. I think it was the fresh basil and lemon juice with just a small amount of onion, that did the trick 😊
Wrong post! Sorry! I am looking forward to making farro. I have seen it around and I wasn’t sure how to make it. Thank you!
I’ve never used farro. Can it be used in risotto?
I would not try it in risotto. It is not rice, so does not provide the starch content that makes traditional risotto creamy. It’s a really nice, chewy grain. I like it cold in salads when I have leftovers.
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