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Farro, a hearty and flavorful ancient grain, is experiencing a resurgence in popularity, and for good reason! With its nutty taste, chewy texture, and impressive nutritional profile, farro adds a delightful dimension to both sweet and savory dishes.
I came across it several years ago and fell in love with it because of the texture and taste. I usually make this as a breakfast dish instead of oatmeal because I find it more satisfying and filling.
But what exactly is farro, and where did it come from?
A Grain with History
Farro's roots trace back to the Fertile Crescent, where it was a dietary staple in ancient Mesopotamia and Egypt. Who knew? Think of it: this grain fueled pharaohs and Roman legions!
Over time, farro spread throughout Europe, becoming particularly beloved in Italy, where it remains a cherished ingredient today. It is used in warm and cold salads as well as soups and sometimes in place of pasta as when it is mixed with tomatoes and sausage.
Finding Farro
While not as ubiquitous as rice or quinoa (yet!), farro is increasingly available in grocery stores and specialty shops. Look for it in the grain aisle, often alongside other ancient grains like barley. You might find it in bulk bins, pre-packaged containers, or even as part of ready-made salads.
Trader Joe's has a small packet of 10-minute Farro. I might recommend trying this if you are new to Farro because it cooks quickly, and you don't have to buy a big bag.
Cooking with Farro
Farro's versatility shines in the kitchen. It's a wonderful base for grain bowls, salads, and soups. Its texture holds up beautifully when simmered in broths or sauces, making it a hearty addition to stews and braises. And don't forget about its potential in cold dishes! Farro adds a satisfying chew to salads. It can even be used in desserts, although I haven't tried this yet.
Here's my go-to simple Cheesy Farro dish to get you started.
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