Farro. What is farro anyways? Farro is a whole wheat grain, usually emmer wheat. It is boiled until plump, but still chewy, and I find it delicious.
I bought a package years ago for a summer bbq. I had a vegetarian friend coming and wanted to make something nice for him. I found some recipe for a black bean and farro burger and if I recall, it was quite nice. In fact, I used leftovers of this salad to build out some veggie burgers this year for Memorial Day.
As it happens when you sometimes buy an unfamiliar ingredient for a specific recipe, the half empty bag sat on the shelf, forgotten for years. But, after the holidays this year, I was searching for something healthy and light to eat and I came across it in my pantry. The package I had previously purchased had expired, but I became so enchanted with the idea of a big bowl of grains, that I went to the store and got more. I have now finished my second package since that one.
The first time that I served it to my boyfriend, I was talking about how healthy it was and how it was a whole grain. He had a bite and said, “It is kinda like weird rice.” Fine by me. If it helps, think of it as strange, chewy brown rice. It tastes a little nutty and is very satisfying. I’ve had it hot and had it cold straight out of the fridge and it is hard to say which is better.
1 cup farro
1 lemon, juiced
Drizzle of olive oil- Approximately 1 Tbs
1 tsp red wine vinegar
1 Tbs chopped parsley
Kosher salt and fresh pepper
Boil one cup farro in five cups water for five minutes, stirring frequently. Then cover and simmer for 50-60 minutes, or until farro is tender and starting to burst. (But, check directions on the package before using this method.)
Drain, transfer to a serving bowl, drizzle with lemon juice, olive oil and vinegar. Cover and let it sit for 15 minutes. This gives it time to soak up the flavors.