Originally from Italy, farro is a grain that belongs to the same family as wheat. Although its grain is plumper and crispier, it is more similar to barley than wheat. However, 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 really has nothing to envy to white rice!
On the one hand, carbohydrates provide the body and brain with energy, while fiber slows digestion, prolongs satiety (feeling full) and provides better blood sugar stability (blood sugar). Fiber also ensures good intestinal transit (regularity). As for proteins, they also slow down digestion, prolong the feeling of satiety, and help maintain blood sugar levels better.
If your supermarket doesn’t carry 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.
To take advantage of its nutritional value, choose whole farro. Granted, whole grains take a little longer to cook, like other whole grains, but you get so much out of it.
Cooking farro is similar to cooking other whole grains. Prepared in double the amount of liquid: 1 cup farro to 2 cups liquid. It is much tastier in vegetable broth than in water. Fresh herbs and spices will also improve its taste.
Cook for about 20 minutes for an al dente consistency, or 30 minutes for a less crispy bite.
Farro in the kitchen!
A very versatile bean, farro can be eaten hot or cold. Here are some ways to prepare and serve.
– It can be served as a side dish, replace rice, quinoa, couscous, etc.
– It can be added to soups and stews. Check out Looney’s Creamy Lentil Farro Tahini Soup recipe on Mordu’s website.
– It can be prepared in salads or added to bowls.
– You can prepare farrot, a type of risotto.
– You can stuff tomatoes, zucchini or peppers with them.
– It can be eaten as a cereal, replacing oatmeal. For a complete breakfast, add some Greek yogurt, diced fruit, and a drizzle of maple syrup.
In the hope that I have gotten you interested in making farro, I wish you a wonderful November.