The Lowdown on Grains: Farro

Previously:

Amaranth

Quinoa

Wheatberries

Millet

 

Today’s grain? Farro!

Farro is an interesting breed in the grain world. It is often confused with spelt (they are not the same), and its exact definition is actually a source of debate. What we do know is that it is a certain kind of whole wheat species. That being said, it is not gluten free, but contains far less gluten than regular wheat, so it may be palatable in small amounts to someone with a more minor gluten sensitivity. I tried it and did not have any of my usual symptoms (cramping, indigestion, etc.), but of course check with your doctor before trying anything that you think might cause a reaction.

Sadly, some of the nutritional info of farro is as ambiguous as its definition. But here’s what I could find:

Farro is very similar to brown rice in flavor and texture, but the grains are way larger. It’s chewy, nutty, and probably one of my favorite grains that I’ve tried to date. Like the others, it can be made savory or sweet, though I see it used most in savory dishes. It’s also just as simple to prepare:

The recipe I have for you today is absolutely wonderful. It’s so simple, and really highlights some beautiful natural flavors, making it a really good choice for a spring or summer dinner. The basic, cooked texture of the farro is unaltered, and the soft nuttiness of its flavor really balances out the zestiness of the lemon and the floral notes of the herbs. Enjoy!

Lemon Herb Farro

2 cups cooked farro

1 cup fresh mushrooms

2 tbsp fresh lemon juice

1 clove garlic, minced

1/4 cup vegetable broth

1 tsp fresh lemon zest

2 tbsp fresh thyme

1 tbsp fresh sage

1 tbsp fresh rosemary

sea salt and pepper to taste

fresh herbs to garnish

 

Spritz a large saucepan with a little bit of cooking oil, and sauté the mushrooms with the garlic over medium heat until mushrooms are soft. Add the farro with the vegetable broth, and stir until combined. Add the remaining ingredients, and cook, stirring constantly, just until the liquid has reduced to your desired consistency (allow more liquid if you prefer something similar to risotto). Remove from heat, garnish with fresh herbs, and serve.

8 Comments

Filed under Appetizers and Sides, Eat, Nutrition and How-To's

8 Responses to The Lowdown on Grains: Farro

  1. Humm, I love farro with mushrooms and rosemary :)
    Beautiful pictures !

  2. I really enjoyed learning about this grain. I’m going to go back and read about your other grains too because I really don’t know the difference between them. You have lovely photographs!

  3. LOVE farro. I’ve been enjoying a lot of grain salads lately, and I love the lemon-herb seasonings!

  4. Jen

    I bought Farro but have not cooked it yet. I found different information on farro on different websites and was confused. I think I will try your recipe and see if I like it :-)

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