Originally from Italy, farro is a grain that belongs to the same family as wheat. Although it is plumper and crunchier, its grain is more like barley than wheat. That said, if you like barley, you’ll probably like farro too!
With 31g of carbs, 5g of fiber and 7g of protein per half cup (125ml) of cooked farro, this grain has nothing to envy to white rice!
On the one hand, carbohydrates provide energy for the body and brain, while fiber slows down digestion, prolongs the feeling of satiety (feeling full), and allows for better stability of blood sugar (blood sugar). Fiber also allows for good bowel transit (regularity). As for proteins, they also slow down digestion, prolong satiety and allow for better blood sugar stability.
If your supermarket doesn’t have this product, go to a health food store, Bulk Barn or order it online. It is available in different forms: whole, pearled, peeled and even pre-cooked.
Choose whole farro to take advantage of its nutritional value. Granted, the grains take a little longer to cook like other whole grains, but you get so much out of it.
Cooking farro is similar to other types of whole grains. It is cooked in double the liquid: 1 cup of farro per 2 cups of liquid. It is much tastier when cooked in vegetable broth than in water. Fresh herbs and spices also enhance its taste.
Cook it for about 20 minutes for an al dente texture and 30 minutes for a less crunchy texture.
Farro in the kitchen!
Very versatile beans, farro can be eaten both hot and cold. Here are some ways to prepare and serve it.
– It can be served as a side dish, to replace rice, quinoa, couscous, etc.
– It can be added to soups and stews. Check out Loounie’s creamy lentil, farro and tahini soup recipe on Mordu’s website.
– It can be cooked into salads or added to bowls.
– You can make farroto, a kind of risotto.
– It can be used to stuff tomatoes, courgettes or peppers.
– It can be eaten as a cereal, replacing oatmeal. Add some Greek yogurt, diced fruit and a drizzle of maple syrup for a complete breakfast.
In hopes of sparking your curiosity to make farro, I wish you a wonderful November.