Thursday, December 30, 2010
Falling in Love with Farro
Frankly, I’ve read about farro and the healthy me said, “You really ought to get some ‘whole-grain goodness’ into you.” Then the practical me, in an all-too-rare appearance, said, “But you’d end up eating in all yourself and too much of a good thing is still bad for you.”
So while the spirit was kind of willing, it wasn’t until I had a bag in my pantry that I did something about the urge. Renae provided a recipe from Giada for a farro salad, so yesterday morning, I started the process by cooking the grain and then letting it mellow in the vinaigrette overnight and taste-tested today. A definite hit. I sampled the farro just freshly cooked and I liked it –- nice and chewy, a liitle nutty, a little bit sweet, not overly grainy, as I’d feared. I can see myself eating this warm tossed with some veggies. But the salad! Oooh! After marinating with herbs and tomatoes and the dressing, it had a new life.
If farro is as new to you as me, it’s the Italian name for emmer wheat, and is becoming more available lately, and more popular like a lot of whole grains. If my novice outing with farro is a clue, I’ll be trying a lot more whole grains. Quinoa, anyone?
With the addition of my new Kumato, I was in food explorer heaven yesterday. The kumato was an excellent addition to the salad, but I think I’d rather have eaten it all by itself, sans salad; it was that good.
From Giada DeLaurentiis
1-1/2 cups farro
2 1/4teaspoon salt
1 garlic clove minced
2 tablespoons balsamic vinegar
¼ cup olive oil
¼ teaspoon black pepper
2 medium tomatoes, chopped (or Kumatoes!)
½ medium onion, finely chopped
¼ cup fresh chives
¼ cup flat leaf Italian parsley
Put farro in medium saucepan with 4 cups water and bring to a boil. Turn down heat and simmer until tender (about 20 minutes). Add 2 teaspoons salt and simmer 10 minutes longer. Drain and let cool.
In a medium bowl, mash garlic with salt. Whisk in vinegar, then pepper, then oil. Combine farro with tomatoes, onions and herbs. Add vinaigrette and toss to coat. Taste and season again (or not!) with salt and pepper.
Can be made one day ahead and refrigerated. Serve at room temperature.