Wellness

[Lacey1]

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

[jaxs mom]

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. 

[jaxs mom]

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. 

[libbyannE]

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@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?

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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. 

[SilleeMee]

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.

[Poodlepet2]

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

[jaxs mom]

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