Farro is the grain that fed the legionsâ€¦ howâ€™s that for your tidbit of the day? I am certain that I have learned something every single day that I have â€œfedâ€ this website with posts. Whether from my basic research, reading hundreds of cookbooks, the comments of readers, or my necessary bias towards trying new things and having to look them upâ€¦I think I have learned more than most students would get from a one year studying for a Masterâ€™s degree in food triviaâ€¦ heehee. At any rate, I was watching the food network the other night and Giada di Laurentis (isnâ€™t she too thin to be taken seriously?) was making a farro salad that looked really easy and simple and I recall having a package of farro in my pantry so, voila! Farro Salad a la Giada, but altered by Marketmanâ€¦ Please click this link for more information on farro, it is quite fascinating, actually. And now that I am in search of more wholesome grains from a diet perspective, farro is a better alternative to brown rice, in my opinion. It has a nice texture, good vehicle for other flavors and is healthy to boot! Farro is slightly different from spelt, though some books use the grains interchangeably.
This farro with plum tomato, haricots verts, Italian parsley and balsamic vinaigrette was terrific, unusual and delicious! To make, first heat up a medium small to medium sized pot with 4 cups of water; add a generous sprinkle of sea salt and add the farro and simmer, covered for roughly 25 minutes until the insides are cooked but there is still a firm bite. Next, drain the farro and run under some cool water and drain in a colander for several minutes. Chop up some tomatoes (the best you can find; I used plum tomatoes) and some sweet onion (local ones arenâ€™t so sweet so I only put a little bit and I marinated them in the balsamic dressing for 15 minutes to temper the harshness), some blanched haricots verts (Giada’s version didn’t add these, but I had them in the fridge so in they went) and an extra virgin olive oil and balsamic vinaigrette. Mix all the ingredients together, add some chopped italian parsley and serve either at room temperature or cold. I liked it all on its own but it was terrific with a piece of grilled chicken breast. This would also be good with some bottled artichokes. The following day I ate it with canned tuna and it was also very goodâ€¦now if only I can make sure I find a steady supply of farro. The last purchase was from Galileo Enoteca several months agoâ€¦