topic Re: Farro in Wellness

Farro

sidsmom — Wed, 28 Sep 2016 00:12:37 GMT

Has anyone eaten Farro?

If so, how did you prepare?

I would assume it has a barley/wheat taste/texture.

TIA!

Re: Farro

blackhole99 — Wed, 28 Sep 2016 00:31:34 GMT

Yes, farro the ancient grain is basically a wheat berry, just cook it per package instructions. I have put it in soups and used it in salads, very nutritious and has a nice chewy texture.

Re: Farro

conlt — Wed, 28 Sep 2016 00:46:19 GMT

Yes, I love it with a little butter as a side dish. It is easy to cook, same as brown rice. I follow the directions and cook it covered until the water is gone.

Re: Farro

libbyannE — Wed, 28 Sep 2016 00:50:51 GMT

Yes. I just cook it and then reheat to use as we would rice or to toss with veggies and vinaigrette as a salad. My husband likes a cold Greek salad with tomatoes, lettuce, olives, farro, and feta. We are no longer vegetarians, but we not big meat eaters, either, so the protein in farro is good!

Re: Farro

Sooner — Wed, 28 Sep 2016 01:26:48 GMT

I love to put veggies in it for a cold salad with a little oil and vinegar dressing.

Re: Farro

SilleeMee — Wed, 28 Sep 2016 12:11:00 GMT

This grain is new to me. I've never tried it, but would love to! I enjoy eating red quinoa. How does farro compare with quinoa?

Re: Farro

sidsmom — Wed, 28 Sep 2016 12:38:07 GMT

@SilleeMee wrote:
This grain is new to me. I've never tried it, but would love to! I enjoy eating red quinoa. How does farro compare with quinoa?

Quinoa is a seed so it's more...delicate.

Farro has a toothier feel & much more substantial.

IMO farro is more satiating.

Re: Farro

jaxs mom — Wed, 28 Sep 2016 12:55:02 GMT

Yes, I've cooked with einkorn and spelt, which are two types of farro grains, the other being emmer. I've never cooked them whole though, I've milled them and made things with the flour.

Re: Farro

sgraham30 — Wed, 28 Sep 2016 12:56:55 GMT

I love farro. It seems to be a seasonal item at Costco so when they're carrying it, I stock up on it & buy multiple bags. When I make it, I use organic vegetable broth instead of water.

Re: Farro

sidsmom — Wed, 28 Sep 2016 13:15:08 GMT

@jaxs mom wrote:
Yes, I've cooked with einkorn and spelt, which are two types of farro grains, the other being emmer.

@jaxs mom

Emmer. Einkorn. Heavens! Unusual! You've given me lots of ideas for things to try. I eat a lot of grains, but I'm tiring of basic rice/wheat/oats. Nutritionally, it's good to shake things up. Thanks!

BTW: I've been drinking my wheat berry Rejuevlac. Hesitant to drink something which was fermenting on my counter for days, but I haven't died yet! Ha and all those wonderful natural probiotics, to boot. Now I have to consider sprouting, like you suggested...!

Re: Farro

Lacey1 — Wed, 28 Sep 2016 14:04:23 GMT

Farro, Teff, etc. Lots of ancient grains out there. Delicious and so good for you. The easiest way that I've found to make them is in a good rice cooker. I'm currently enjoying the Wonder Pot from the vine shopping network. $40.

Check this video from Mary Ann Esposito:

https://www.youtube.com/watch?v=f0WxuMndbbE

Re: Farro

jaxs mom — Wed, 28 Sep 2016 14:22:22 GMT

The farro grains are all types of wheat, but IIRC einkorn is the oldest cultivated wheat variety and it has a diploid grain, whereas emmer is triploid and spelt is hexaploid. I don't have gluten sensitivity but I've read that some people that have it are able to eat einkorn probably because it has a different genetic structure than modern wheat.

As far as ancient grains, I've kamut in freezer for months that I haven't tried cooking with yet. Thanks for the reminder.

@sidsmom if you want to get into sprouting, I love the sproutpeople website. They have some great sprout seed mixes. My favorites are the French mix and Russian mix.

Re: Farro

jaxs mom — Wed, 28 Sep 2016 14:46:34 GMT

You guys inspired me to finally use that khorasan, so I'm cooking some now to make tabbouleh. I'm not really a fan of the texture of bulger for some reason, so hopefully I'll like the kamut better in tabbouleh. Plus my husband has been wanting to take rice as a side dish with his lunch so this will give him a little variety.

Re: Farro

libbyannE — Wed, 28 Sep 2016 19:12:48 GMT

@SilleeMee wrote:
This grain is new to me. I've never tried it, but would love to! I enjoy eating red quinoa. How does farro compare with quinoa?

We like quinoa, too. I think farro has more protein. I need to look that up again-- something like 7 or 8 grams of protein per serving.

Re: Farro

SilleeMee — Wed, 28 Sep 2016 19:57:45 GMT

Thanks everyone! I just now put farro on my shopping list! Can't wait to eat it.

fyi side note...I cook my quinoa in a pressure cooker for 7 min, quick release the pressure and let stand for 10 min before serving. Hope to try this method with the farro unless someone here strongly disagrees with it and can suggest a better way.

Re: Farro

Poodlepet2 — Thu, 29 Sep 2016 17:35:46 GMT

I love Farro: it has been used in Italy for years. It has become pretty mainstream-I can even find it in my chain grocery store! It does indeed make a great salad, but when I want something hot, I steam a ton of all kinds of veggies-broccoli being one of my faves, a little raw sweet onion and a bit of garlic. If the garlic is fresh, I use a tiny bit of raw garlic, but I really love garlic powder. While it's hot, I spritz with a little EVOO and sprinkle a lot of brewer's yeast for a delicious cheesy flavor. Daisy vegan cheese-cheddar or mozzarella flavored is wonderful too.

Poodlepet2

Re: Farro

jaxs mom — Mon, 03 Oct 2016 16:41:19 GMT

The kamut tabbouleh I made came out great and now I'm trying it with sprouted kamut.