SUMMER
In Good Taste
Farro: The Miracle Grain
AUGUST 10, 2017
LINDA MOREL | JE FOOD COLUMNIST
AN ANCIENT GRAIN, farro has become wildly popular in
recent years.

Farro originated in the Fertile Crescent, where it has been
found in the tombs of Egyptian kings and was perhaps fed to
Roman legions. Italians have eaten farro for centuries.

Why are American suddenly interested in farro?
With the continuing love affair with Italian food, farro was
the natural progression after risotto and polenta. With nutty
flavor and a chewy texture, farro is just plain delicious.

Farro is derived from three types of hulled wheat: spelt,
emmer and einkorn. Packing a healthy punch, it is high in pro-
tein and fiber and beats out
brown and white rice
in terms of nutrition.

It contains calcium,
iron, magnesium,
niacin and zinc.

Sold dry like
rice, farro
resembles barley
in appearance
after it is cooked.

Less finicky to pre-
pare than rice, farro
is versatile. It is lively in salads
but can also withstand heat without
falling apart, so
it’s great in soups and stews. It makes a spunky risotto and is
a sophisticated side dish. At breakfast, it’s the new oatmeal.

Try serving sunny side up fried eggs over farro. It mixes
well with runny yolks. More nutritious than pasta, farro com-
plements tomato sauce, with or without meatballs. Once you
start making farro, there’s no end to the ways you’ll enjoy it.

BASIC FARRO | PAREVE
Yield: one cup; serves two
½ cup raw farro
Water for rinsing, plus 1 cup
Pinch of salt
In a colander, rinse the farro under cold water. Reserve.

Pour one cup of water into a medium-sized saucepan. Add
the salt. Cover the saucepan and bring the water to a boil on a
high flame. Add the farro. Stir it and cover the pot. Reduce the
flame to medium-low. The water should be at a low simmer.

After 15 minutes of simmering, remove the saucepan
from the flame and keep it covered for five minutes. Add two
tablespoons of water or more if there is hardly any water in
the saucepan. Cover the saucepan and
simmer on low for another five to
10 minutes, or until the water is
absorbed. The farro should be
crunchy but not hard inside. If it
is not done, add a tablespoon or
two of water, cover the pot and
continue simmering.

FARRO FOR BREAKFAST |
PAREVE OR DAIRY
Serves two
½ cup raw farro
Water for rinsing, plus 1 cup
Pinch of salt
½ inch piece of ginger root, skinned
and chopped fine
Accompaniments: Maple syrup for drizzling
Any kind of berries
1-2 tablespoons plain Greek yogurt
Rinse the farro under cold water. Reserve.

Pour one cup of water into a medium-sized saucepan with
the salt and ginger.

Cover the saucepan and bring water to a boil, following the
Basic Farro directions.

When the farro is ready, spoon it into two cereal bowls.

Drizzle the maple syrup on top. Add berries or Greek yogurt,
if using. Serve immediately.

FARRO SALAD | PAREVE
Serves six to eight
1 small zucchini, diced
1 cup cherry tomatoes, cut in half
1 bunch of scallions, sliced thin
2 tablespoons red pepper, diced fine
4 tablespoons raisins
⅛ cup olive oil
⅛ cup red wine vinegar
¼ teaspoon garlic powder, or more if desired
Kosher salt to taste
Follow the Basic Farro recipe. Let the cooked farro come
to room temperature. The recipe can be made to this point,
stored in a container and refrigerated three days in advance.

Place the farro in a large mixing bowl, along with the
remaining ingredients. Stir the ingredients until well
combined. Serve immediately, or cover and refrigerate. If
refrigerated, bring to room temperature before serving and
stir again.

Raw ferro: PicturePartners; farro salad: AlessandraRC; farro/grain: ikuvshinov/Thinkstock
8 APRIL 12, 2018
IN GOOD TASTE
JEWISHEXPONENT.COM