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. 
Bring to a  boil, then let lower the heat and let it cook for about 15 - 20 minutes, careful not to let the water evoporate and burn the Farro (not that I've ever done that).

Add a couple of tablespoons maple syrup and some walnuts (hazelnuts, almonds will also work).

Scoop into your favorite bowl, top with some blueberries and enjoy! Fresh blueberries are best, but hard to come by in Kentucky in December so I used frozen. 
This would also be delish with strawberries, peaches or pears.  Let me know which of your favorite fruits you add to this.  What's your favorite Farro recipe?


  1. Kinda, sorta, not really. :) It's not creamy like oatmeal, nutty like brown rice. I'll have to make you some.

  2. I really dislike oatmeal, which is why I asked. It sounds interesting though. :)