According to Wikipedia, “Farro is a food product composed of the grains of certain wheat species in whole form. The exact definition is debated. It is sold dried and is prepared by cooking in water until soft, but still crunchy (many recommend first soaking overnight). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups. It is sometimes ground into flour and used to make pasta or bread.”

I used quick cooking Farro, which I found in Waitrose, which cooked in only 10 minutes. It is very much like Barley, and is pretty interchangeable in recipes in my opinion. It has a similar taste and texture. Nutritionally comparable to barley, farro packs a whopping 7 grams of fiber and 8 grams of protein into just one cup of the cooked grain.  At only 200 calories and about 2 grams of fat, I’d say that’s a pretty good ratio! Comparatively, there is only 190 calories for a cup of cooked pearled barley, with 6 grams of fiber and 3.5 grams of protein. Apparently, farro is an ancient grain which was the main staple of the Roman army’s diet as Rome conquered the Western world. If you like barley, you’ll love farro, and if you want more protein in your diet, I’d choose farro for your next grainy recipe.

Farro with Mushrooms
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 250g uncooked Farro
  2. 250g sliced white mushrooms
  3. 250g sliced portabella mushrooms
  4. 450g sliced chestnut mushrooms
  5. 200g tenderstem broccoli
  6. 200g baby spinach
  7. feta or blue cheese to serve
Instructions
  1. Cook the farro according to directions, using vegetable stock instead of water (I used quick cooking farro).
  2. In a large skillet, heat a little oil and cook the mushrooms, stirring occasionally, until fully cooked and most of the liquid has evaporated. Place into a large bowl.
  3. In the same skillet, heat a little more oil and cook the broccoli until it is bright green but still a bit crisp. Add the spinach and continue to stir until the spinach is wilted. Add to the mushrooms.
  4. When the farro is cooked, add it to the bowl with the vegetables and stir to combine. Season with salt and pepper.
Notes
  1. Serve with a crumble of feta or blue cheese (I used Yorkshire Blue)
The Pescetonian http://pescetonian.co.uk/
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