Farro is a protein packed grain that was once as popular as pasta throughout the Mediterranean. This superfood is full of vitamin B, recommended for those with gluten allergies and is naturally protected from pollutants due of its thick husk. Although farro is said to have sustained the mighty Roman Empire, it became underused in the 20th century as farmers focused on less nutritious grains with a higher crop yield. However, a recent emphasis on special needs diets and organic farming has set the stage for farro to make a modern-day comeback.
Farro has a nutty flavor and will leave you full and satisfied. It’s delicious served either warm or cold, enhancing everything from stews to salads to stir fries. Farro flour can also be easily substituted in baking cookies, breads, cakes and crackers. Try infusing the fiber filled grain with broth in this Farro Risotto with Mushrooms recipe. Or beat the last of winter cold with our own Winter Vegetables with Farro.
