Today, we’ll learn how to cook farro and get bonus expert tips on how to pick them from the store.
Farro is a type of wheat that originated in the Fertile Crescent (Whole Grains Council). The word farro is Italian and it is all encompassing of its three types: farro piccolo (einkorn); farro medio (emmer); and farro grande (spelt). (NPR)
https://wholegrainscouncil.org/whole-grains-101/whole-grains-z
https://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out
Special thanks to Caroline Sluyter from the Whole Grains Council and Jan from Sprouts for helping me with identify Whole Grain farro.
Farro Recipe
Yields: 1 1/2 Cup cooked Farro, total 3 servings
Serving Size: 1/2 cup
Ingredients:
1/2 cup, farro
1 1/2 cups, water
Kitchen Tools:
Medium pot with tight fitting lid, strainer, spatula, fork
Instructions:
1. Rinse farro
2. Add farro and water to pot, bring to a boil
3. Once it’s boiling, cover, turn the heat down to low and let simmer for 40 minutes
4. Keep covered and let sit for 15 minutes
5. Ready to serve
This video, How to Pick Whole Grains, How to Cook Brown Rice, Millet, Teff, Quinoa, Oats, Amaranth can be found in the Explore Whole Grains playlists:
https://www.youtube.com/playlist?list=PLJPA_ABRdcblq4tO0YgdaQO6TTWpQU2U4
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Please make sure to check with your doctor about any contraindications with eating this food and your medications.
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