Farro - My New Fav

One of my new favorite foods is farrro.  Farro, also known as Emmer, is not a new food.  It has been around for a long time and is said to be the grain which all other grains come from.  It was an important grain in the Mediterranean and Near East and fed the masses for thousands of years.  I have also read it was the main food of the Roman Legions.  The farro was used to fed the Roman poor in the form of  "puls".  The grain was pounded by mortar. The resulting meal was mixed with water and made into a kind of "puls". Men who ground the grain were called pistores or in later times, bakers were also called pistores because they ground the grain as well as baked the bread. It has been grown and used in Italy since Roman times and is now mostly grown in Lazio, Umbria and Abruzzo.

Farro, also known as Emmer is now grown locally in Washington state and can be found in bulk in some local markets.  You can also buy this prepackaged. 

Farro, chewy and flavorful, is a great addition to soups or salads or anything you may use a grain for.  In ½ cup of dry farro you will find 3.5g fiber, 4g protein along with iron, niacin and zinc.  It is also said to contain antioxidants.

I made this yummy salad and called it:

Farro Caprese Salad

1 cup farro

1 cup chopped cucumbers (I used baby cucumbers, peel and all)

1 cup chopped seeded fresh tomatoes -

1/4 cup chopped red onion

1/4  cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

2-3 tab balsamic vinegar

2-3 tab good olive oil

Fresh mozzarella cubed or just use the small balls (bocconcini) cut in half - For the vegan version leave this out or add tofu

Tuscan Seasoning Salt (secret recipe.  I hope to sell this soon)

   You can substitute your favorite Italian Seasoning, salt and pepper to taste.

Cook farro in a pan of lightly salted boiling water for about 15-20 minutes.  Drain and cool.  Combine with all ingredients, stir and serve.  This salad keeps well and is totally delicious the next day….or the next!