Now that almost everyone has tried and tested Quinoa, Farro is the latest ancient grain to gain attention and follow its path in the foodie world. I was speaking to one my chef friends from Mali and he mentioned that they use a lot of farro in Mali. As Gujarati, farro has also been part of our diet. Farro is type of whole-wheat grain, nutty in flavour and chewy in texture when cooked. It is a great alternative to quinoa, rice, buckwheat or barley Add to stews, soups, salads, add fruit and yoghurt and eaten like muesli. It is nearly fat free, cholesterol free, high in iron, zinc, vitamin B3, magnesium, and fibre. Farro is higher in protein than many plant based food, making it a hearty choice for vegans and vegetarians. Here is my mum’s recipe. Farro does not expand as much rice or barley, generally you need about 1 ½ cups for 4 people compared to 1 cup of rice. 4 cups of water ½ tsp of salt A bunch of coriander chopped Juice of ½ lemon   Rinse the farro in a mesh sieve with cold water. Drain. Boil the water on a medium sized pan over high heat, put the farro in, and cook for 5 minute. Reduce the heat to low, cover with a lid and cook for 25- 30 minutes, until softened but still chewy. If there is any liquid remaining in the pot drain it off. Add in the coriander and lemon. Use a fork and gently mix it in. That’s your salad done!
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