But What is Farro???
Farro is touted to be amongst the healthiest grains there is. It is a type of wheat that is very popular in Italy and is rather versatile - you can have it hot or cold, in salads, to give soups some bite, as a side dish or with beans, wheat and other vegetables. And, like quinoa, it can take on the flavor of almost any mix-in or dressing.
There are many health benefits of this power grain…
- Twice the fibre and protein than modern wheat
- Rich in antioxidants, phytonutrients, lignans and betaine
- Rich in Magnesium
- and vitamins A, B, C and E.
This is a great article on the history of Farro and how to best cook it!
I've searched for a few recipes that I might like to try and located this one on the Rachel Ray website...
Farro with Asparagus, Hazelnuts, and Kale topped with roasted mushrooms
Grocery list:
1 1/4 cups Farro, pearled
1 1/2 pounds mixed mushrooms (shiitake, crimini, brown)
Extra Virgin Olive Oil
Fresh Thyme
Freshly Ground Black pepper
3-4 Cloves or garlic
2 Shallots
1 bundle thin asparagus
1 bundle flat tuscan kale
nutmeg
dry sherry or marsala
chopped hazelnuts
lemon juice
Sherry vinegar (optional)
I can't wait to try Farro and am considering trying this recipe on Wednesday night. Although Gord isn't a fan of Mushrooms, at least I can just leave them off the top of his!
Either that or I will be making this Farro Cranberry and Goat Cheese Salad for our Camping trip:
This recipe is from Lifesambrosia and looks so simple and delicious! Can't wait to try it!
Also on the same website I found this yummy sounding meal... which I think Gord might actually like better than the first one if I remove the Shrimp!
Farro with Shrimp Bacon and Mushroom with Spinach
I hope some of these recipes inspired you to try this grain too!
Enjoy!
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