One of our planet’s oldest cultivated grains, farro was the primary grain consumed by the Roman Empire, and today the Whole Grain Council says the ancient wheat grain, farro is making a comeback as a gourmet specialty.
It’s also a great nutritional choice because it is high in fiber and protein and is a good source of complex carbohydrates. Farro has no sugar, no cholesterol, almost no sodium and a low gluten content. Some farros require soaking overnight but most can be used in any dish that calls for pasta, rice, barley or wheat.
To prepare farro, boil until soft but still crunchy. Eat it plain, or blend it into a soup, salad or pilaf. Farro has a nutty flavor. “The Splendid Table” columnist recently suggested eating farro hot or at room temperature, with a twirl of olive oil, a few torn leaves of herbs and grinds of black pepper.