When it comes to choosing a whole grain foundation for plant-based meals, I like to mix it up for variety’s sake, but I also like to get the most nutritional bang for my buck.
Farro is a type of wheat often referred to an “ancient grain” and nutritionally, it outperforms even brown rice and whole-grain pasta. Per ½-cup serving, farro delivers more protein (about 3.5 g) and fiber (about 3.5 g) than brown rice.
But the main reason I add farro to meals is because it is EASY, QUICK to prepare and it tastes great!
15 Minute Farro
1 cup farro
3 cups water
1/2 tsp. salt (optional)
Rinse grains in cold water and place in saucepan with water (and salt, if using).
Cover and bring to low boil for fifteen minutes or until al dente or chewy.
Drain off any remaining water if necessary and serve as is or toss with sautéed aromatics or veggies such as onion, celery and carrots and fresh chopped parsley–pilaf style.