Farro, Farro....

This week it was time to try out a new grain. I find grains and seeds fascinating. Such tiny little morsels, so full of nutrients. Farro is no different. Farro is considered an "ancient" grain, meaning that it has not been refined or re-designed/modified like conventional wheat (such as that we would use as wheat flour). Having said that, Farro is a variety of wheat, so does contain gluten. Farro is also called Emmer, and it associated with Italy. It takes about 30 minutes to cook, and has a chewy texture with a nutty flavour. It makes a great side dish, a satiating addition in a vegetable stew, or a nice base for mixed salad. Once cooked, Farro has about 4 grams of protein in a 1/2 cup serving, 3 1/2 grams of fiber, and contains respectable levels of magnesium, zinc and Vitamin B3. Have you tried Farro? If so, how did you prepare it?

*photo courtesy of Shutterstock: Marilyn Barbone