Tag: farro

Wild Mushroom and Sun-Dried Tomato Farrotto — The Weekender

by in Recipes, February 7th, 2014

Wild Mushroom and Sun-Dried Tomato Farrotto - The WeekenderI discovered risotto when I was 27 years old. Before that, my only experience of anything even remotely risotto-like came from a box or involved a can of cream of mushroom soup. For a time, I made it every week as a way to stretch leftovers.

Lately I’ve been trying to eat more whole grains and fewer things that are blindingly white. I thought this meant that I’d need to give up my risotto habit entirely, but I’ve discovered that white rice isn’t the only grain with which one can make a savory pudding that stretches the end of a roast chicken into a brand-new meal.

I’ve tried it with barley, wheat berries and even oat groats, but the grain that has come out on top is definitely farro. Though some people argue about what farro is exactly, most typically believe it’s the whole-grain version of cereal crops known as einkorn, emmer and spelt.

A risotto made with farro won’t be quite as creamy as one made with rice, but it is worth making nonetheless. I really enjoy the sturdiness and texture of the grain. Unlike traditional risottos, this version reheats beautifully (though sadly, that means there’s no need to make risotto cakes).

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Off the Beaten Aisle: Farro

by in Recipes, July 14th, 2011

warm farro salad with italian sausage
The trouble with so-called “ancient grains” is that though they recently have tickled the fancy of restaurant chefs, they remain way under the home cook’s radar.

It’s an experience thing. Or lack of. Most of us aren’t even sure how to cook amaranth, quinoa and spelt, never-mind know how to serve them.

Which is too bad. They can be a delicious, creative and usually inexpensive way of working whole grains into your cooking.

So let me help you over that first hurdle by introducing you to farro, which I consider the easiest to cook and most versatile of the ancient grains.

Find out what you can make with farro »