This week’s Bob’s Red Mill Grain of Discovery is FARRO!
Farro was a mainstay of the daily diet in ancient Rome. Some say farro is the original ancestor of all other wheat species—“the mother of all wheat.” In ancient Rome, farro was a staple food that provided the main source of nourishment for the Roman legions, and it was even used as a form of currency.
Recipe of the Week: Farrotto (using farro in place of rice in a risotto style dish)
1/2 cup Farro, soaked overnight
5-6 cups Vegetable Stock
1 Tbsp Olive Oil
1/2 cup diced Onion
2 cloves Garlic, minced
1/4 cup Dry White Wine (optional)
1/2 cup green peas
1 cup sliced mushrooms or other tender vegetable
1TBSP vegan butter
black pepper and salt to taste
Bring vegetable stock to a low simmer in large saucepan and keep warm. In a pan, sauté onion in olive oil over medium heat until soft. Add garlic and sauté until fragrant, 2 minutes. Add faro and stir until coated with oil and beginning to release a nutty fragrance, about 2 minutes.Add white wine, if using, and cook down until almost all liquid has been absorbed. Use a ladle to add warm stock to the farro, 1/2 cup at a time, stirring until all liquid has been absorbed before adding more. Cook farro, adding stock as needed, until the grains have opened and softened, about 30 minutes.During the last 15 minutes of cooking, add the sliced mushroom and cook until tender. Add peas and cook until softened and bright green. Remove from heat and stir in vegan butter. Season to rase with salt and pepper.
Makes 4 servings.