15 Minute Farro

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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!

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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).

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Cover and bring to low boil for fifteen minutes or until al dente or chewy.

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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.

 

9 thoughts on “15 Minute Farro

  1. Ohh, this is a great post, especially as we are on our plant based journey and love trying out new food. I love brown rice, so will definitely be giving farro a try now. You have sold me with the extra fibre and protein 🙂

    • I would not try it in risotto. It is not rice, so does not provide the starch content that makes traditional risotto creamy. It’s a really nice, chewy grain. I like it cold in salads when I have leftovers.

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