On the straight and Farro

Since I’ve been on a grain discovery, my latest find is Farro. I bet you’ll see it popping up all over the place soon, but it’s becoming more common on the Whole Foods’ shelves where you can find it in the dry bulk bins and also packaged on the shelf, where it is sometimes cheaper per pound. Be aware that some Whole Foods’ get it a little wrong and shelve it with the pastas. No idea why. It’s clearly a grain.
Farro has a wholesome taste and is much less earthy than it looks. If you cook it more on the al dente side (can grains be al dente?), it is chewy, but not in a bad way! Cook it longer and it resembles the consistency of a hearty brown rice. It’s very flavorful and I’m creating all sort of recipes to accompany dishes I’m making. For example, the other day I made a Greek chicken casserole, and used Farro with sun dried tomato paste, flat leaf parsley and feta cheese. A perfect replacement for a salad, and it was wonderful cold the next day for lunch too!


About baciamille

I'm Alexia, Alex, Lexi or Lex, depending on who you are. I'm mom to Mia, Maxim and Milan, wife to Darian, the co-creator and CEO known as Fancy Pants at Vuka Energy Drinks. I'm a marathon running, triathlete, musician and writer, wanna be rock star, all time actress, creative, vocal and sometimes just a little crahayzy. I think that's all. One day I plan to spend most of my time on a boat in the Carribean. Oh, and baciamille means a thousand kisses in Italian. I don’t know any other words in Italian.
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3 Responses to On the straight and Farro

  1. nancy scruggs says:

    Farro, is so yummy and healthy. We used to have an arugula and farro salad with currants, chaved parm, tomatoes and red onion. Delicious!

  2. nancy scruggs says:

    …forgot to say, we had it at Sparrow….

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