Farro is one of those ancient grains that has been enjoying a resurgence in America over the past few years. It has health benefits like a lot of fiber and is a good source of magnesium and iron. Farro is a great alternative to rice and something we’ve been eating more of along with quinoa, barley and bulgur wheat. It’s about half the size of popcorn kernels and doesn’t puff up during cooking as much as other grains.
It’s very easy to make and can be used in a variety of dishes. The recipe below is enough for two servings.
- 1/2 cup Farro
- 1 1/3 cup Water
- 1/2 tsp EVOO
- Optional: Parsley, Lemon
Here’s what I did:
Pour 1/2 cup of farro and a dash of salt into a small pot and cover with 1 1/3 cups water (you can also use chicken stock instead of water). Bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and cook for about 25 minutes until the farro is tender.
Mix in the olive oil and adjust the salt to your taste. At this point, I also usually add some parsley and a squeeze of fresh lemon.
From here, you can do just about anything. You can have it for breakfast, lunch or dinner. Top it with an egg and you’ve got yourself a breakfast.
Add it to a kale salad topped with chicken breast for a healthy lunch. Add it to a soup or toss it with red onion and feta as a side with grilled salmon for dinner. Just like you use rice – farro is a versatile component for many dishes. Get creative in the kitchen!