Disclaimer: I used to be compensated by Tuscan Fields to develop a recipe and write a put up however the ideas and opinions are my very own. Additionally, my timeless love for farro has existed for a number of years prior.
So, is it unusual to be in love with an historical grain?
Possibly not if you happen to’re a dietitian. However, as a meals lover, if the grain is scrumptious, has nice texture and is flexible, it’s straightforward to like.
Enter farro. Farro is definitely a really outdated number of wheat, traced again to historical Roman instances. Also referred to as “emmer”, it has a nice chewy texture with a nutty, barely candy taste.
When my meals blogger pal, Aviva @ The Six O’Clock Scramble launched me to Suzanne, the rep for Tuscan Fields Farro, I knew we’d get alongside famously. (I used to be significantly giddy after Suzanne despatched me some samples within the mail.) After cooking with it and studying extra in regards to the Tuscan Fields story (their farro grows on the pristine hills of southern Tuscany – sigh!), I knew I needed to share particulars with our readers.
Because of my Italian heritage, I’ve cooked farro up to now; however I’ve discovered it a) exhausting to seek out and b) a tad costly. Tuscan Fields Farro merchandise are at present obtainable in Mid-Atlantic space Entire Meals and a number of specialty and pure grocery shops within the Midwest at an inexpensive value ($3.99 for a 9 ounce package deal.) Different issues I like notably about Tuscan Fields:
- Comfort: The small 9 ounce packages are excellent for a household of 4 and are easy to arrange.
- Distinctive blends: The three varieties – plain farro, farro with greens, and farro with mushrooms – make wholesome cooking a snap.
- Vitamin: This farro is semi-pearled, which implies bran has been scored, however not eliminated, for simpler cooking however nonetheless supplies 5 – 7 grams of fiber per serving. It additionally supplies 7 grams of protein together with a decrease glycemic index (so your blood sugar ranges received’t quickly rise and fall.)
- Natural: Tuscany is an authorized non-GMO area and this farro is grown on the Fattoria Pieve a Salti (Pepper & Salt Farm) which can be an agriturismo – an Italian farmhouse that’s licensed as a resort for vacationing (I couldn’t cease oohing and ahhing over the surroundings.)
Farro can be utilized as you’ll prepare dinner and serve rice – in an entree, as a facet dish, in soup/stew, in sizzling or chilly salads, as a stuffing and even as a breakfast cereal.
This Chickpea & Vegetable Farro Soup is a stew-type dish since farro absorbs plenty of liquid. For those who want a extra brothy soup, you possibly can add extra water or broth whereas cooking.
- 2 tablespoons olive oil
- 2 massive leeks, washed, trimmed and finely sliced (about 1 1/2 cups)
- 1 massive carrot, peeled and finely chopped
- 3 garlic cloves, minced
- 1 (9.10 ounce) package deal of Tuscan Fields Farro Alle Verdue (1 1/2 cups raw farro)
- 4 cups low sodium vegetable broth
- 2 cups water (add 1 extra cup of water if you happen to want a thinner soup)
- 1 (15 ounce) can chickpeas, drained and rinsed
- Salt & pepper
- Juice from 1/2 lemon
- 3 tablespoons olive oil
- 1 spring rosemary, minced
- Grated Pecorino, Parmesan Reggiano, Asiago or different aged cheese
- In a big pot, warmth 2 tablespoons olive oil over medium warmth. Add leeks and carrot, prepare dinner for six minutes, stirring sometimes. Add garlic and prepare dinner for a further 2 minutes, stirring incessantly. Add farro and prepare dinner for an additional 2 minutes, stirring incessantly.
- Add broth and water; convey to a boil. Cut back warmth to a simmer, add beans and prepare dinner for a minimum of 20 minutes, stirring sometimes.
- Add salt & pepper to style and stir in lemon juice.
- Whereas soup is cooking, make rosemary infused olive oil. In a small skillet, warmth 3 tablespoons olive oil over medium low warmth. Add minced rosemary and prepare dinner for 10 minutes. Pressure.
- Ladle soup into bowls. Prime with a drizzle of rosemary olive oil and grated cheese.
I served this soup as a stick-to-your ribs meal with bread and a inexperienced salad to my vegetarian sister who beloved it. (And he or she lived in Italy for 3 years so she is aware of and adores farro, too.)
Different potential variations for this recipe:
- use black beans, corn, tomato and cilantro for a Tex Mex taste
- add leftover hen or shrimp
- combine in leafy greens (like spinach, kale or arugula) 10 -Quarter-hour earlier than cooking time is up
- add chopped potatoes, cauliflower and curry for an Indian twist (with a dollop of yogurt when serving)
