I'm so excited to have another guest blogger. This post is from my friend Amy who I have known for 16 years (I'm tripping out right now, Amy! 16 years?!). Over the years we have always had a lot of similar interests and in the last few years, there's been a focus on topics centered around cooking, entertaining, and healthier living. She and her husband Pat have an amazing garden in their backyard that makes me seep with envy. Oh what I would do for their summer's bounty of herbs and vegetables. They are both great cooks so I can't wait to try this recipe. Thanks Amy for the informative and fun post about FARRO and how to cook it!
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When Colleen asked some of us to consider being guest bloggers for her, I knew that any entry I wrote should follow her themes of eating local, farmers markets, meatless nights, etc. When Colleen then mentioned that she had purchased some farro and wasn't sure what do do with it, I knew I had my topic!
Farro is one of my favorite discoveries of the past year and has become a regular in the meal rotation at our house.
What is farro? It is the Italian name for emmer wheat. It's a whole grain and looks similar to barley. When properly cooked, it’s chewy and has a nutty flavor. I'm a big fan of Bluebird Grain Farms Organic Whole Grain Emmer Farro. You can find it at the University District Farmers Market, the Ballard Farmers Market, and at Whole Foods. You can also buy it from Bluebird Grains Farm on their website www.bluebirdgrainfarms.com.
What do you do with it? Basically, anything! You can serve it as a side dish, put it in soups and salads, or add a protein and voila, your main dish is ready!
We have tried various recipes and combinations of flavors and they have all been delicious. Our standard recipe is:
Cook the farro (boil one cup of farro in 5 cups of broth for 5 minutes, cover, reduce heat and simmer for 50-60 minutes, drain).
Toss in a variety or vegetables, nuts, herbs.
Add a little vinaigrette or cheese.
Serve!
Last night, we weren't sure what to make for dinner. We had some roasted chicken we needed to use. After looking at what was left in our garden and taking stock of the pantry, we came up with the following combination (shown in the picture above): farro, shredded chicken, a mix of red and yellow tomatoes, artichoke hearts, green onions, toasted pine nuts, and fresh parsley. Tossed with a little vinaigrette, it was delicious!
A couple of our other favorite combinations are (a) tomatoes, cucumbers, olives, feta, and walnuts; and (b) fresh corn, tomatoes, green onions, and vinaigrette. With fall just around the corner, I can imagine that caramelized onions and mushrooms will be making appearances in our farro soon. Any recipe you come up with will be great served warm or at room temperature. Leftovers are even better served cold the next day. Enjoy!
Farro is one of my favorite discoveries of the past year and has become a regular in the meal rotation at our house.
What is farro? It is the Italian name for emmer wheat. It's a whole grain and looks similar to barley. When properly cooked, it’s chewy and has a nutty flavor. I'm a big fan of Bluebird Grain Farms Organic Whole Grain Emmer Farro. You can find it at the University District Farmers Market, the Ballard Farmers Market, and at Whole Foods. You can also buy it from Bluebird Grains Farm on their website www.bluebirdgrainfarms.com.
What do you do with it? Basically, anything! You can serve it as a side dish, put it in soups and salads, or add a protein and voila, your main dish is ready!
We have tried various recipes and combinations of flavors and they have all been delicious. Our standard recipe is:
Cook the farro (boil one cup of farro in 5 cups of broth for 5 minutes, cover, reduce heat and simmer for 50-60 minutes, drain).
Toss in a variety or vegetables, nuts, herbs.
Add a little vinaigrette or cheese.
Serve!
Last night, we weren't sure what to make for dinner. We had some roasted chicken we needed to use. After looking at what was left in our garden and taking stock of the pantry, we came up with the following combination (shown in the picture above): farro, shredded chicken, a mix of red and yellow tomatoes, artichoke hearts, green onions, toasted pine nuts, and fresh parsley. Tossed with a little vinaigrette, it was delicious!
A couple of our other favorite combinations are (a) tomatoes, cucumbers, olives, feta, and walnuts; and (b) fresh corn, tomatoes, green onions, and vinaigrette. With fall just around the corner, I can imagine that caramelized onions and mushrooms will be making appearances in our farro soon. Any recipe you come up with will be great served warm or at room temperature. Leftovers are even better served cold the next day. Enjoy!
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