Farro is an ancient grain (technically a wheat) with a Roman history, thought to contribute to longevity. It can be used in soup, risotto, and desserts... so many possibilities!
- Farro: cook 1 cup farro with 3 cups water (boil water with a dash of salt, add farro lower heat), drain excess water when desired consistancy (somewhat chewy, not crunchy) ~10-15min *some farro may need to be soaked prior to cooking
veggies of choice!
- garlic: small clove if uncooked
- onion or green onion: diced
- carrots: diced
- broccoli: diced
- kale: large ribs removed, cut in small pieces
- heirloom tomato: diced
For an itailian feel
- fresh basil, crumbled goat cheese or hard italian cheese, pine nuts
For mexican style
- fresh cilantro, black beans, avacado, top with salsa and fresh lime
Toss together and serve while still warm or chilled, either alone or on a bed of fresh mixed greens with fresh ground pepper