Something About Food?: It's Not Farro! (Or is it?)

Saturday, February 28, 2015

It's Not Farro! (Or is it?)

Farro goes by many names around the world. Spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum), are called farro in Italy, sometimes (but not always) distinguished as farro grande, farro medio, and farro piccolo, respectively. What I know for sure, is it's delicious, cooks quickly and is nutritious. (1/4 cup has 7g of protein and fiber and 10% of your RDA of Iron)

Basic Farro

Serves 2-4

1 cup Farro

3 cups Water

Rinse the farro under cold water. Place in a pot, cover with the water and place on high heat. When it comes to a boil, turn to a simmer and cook for 30 minutes. Drain and serve.

I've been using my rice cooker like crazy lately and it cooked the farro just as I had hoped it would. Perfectly distinct grains, soft to the tooth and ready for whatever I want to serve with it.