Tuesday, December 21, 2010
My passionate love affair with Farro
Several months ago I bought a bag of Farro, curious as to what it was, but it looked delicious. The bag actually sat unopened in my kitchen for a month or two, then one day when I had nothing else to eat, I remembered Farro. Had I known how delicous Farro was, I would have opened it the day I bought it. If you don't know what Farro, also called Emmr Wheat, has a very close reltionship to Spelt. It is thought to have been first domesticated in Turkey, but is now widely grown in Europe especially in Italy. Farro is low in calories and fat, but high in fiber.
Farro has a slightly nutty, chewy texture and can be used in sweet or savory dishes. My new favorite breakfast food is Farro and blueberries.
In it's uncooked form, it almost looks like large pieces of brown rice. Wash the Farro off, and add 1 Cup Farro to 2 cups water in a saucepan.
Add a couple of tablespoons maple syrup and some walnuts (hazelnuts, almonds will also work).