I absolutely love farro. Farro is one of the oldest cultivated grains on our planet and has twice the fiber and protein than wheat. There is also a carbohydrate in this grain called cyanogenic glucosides which is found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels.
While farro does contain gluten, the gluten molecules are weaker than modern wheat, making it more easily digested. The best part of this grain is the taste. It has a nutty flavor, and chewy texture and I like to use it as a substitute for pasta or rice. But my favorite way to eat farro is for breakfast. Warm farro, drizzled in maple syrup and topped with my favorite nuts and fruits.
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Warm Farro, Pistachios, Dried Sweet Cherries & Maple Syrup
- 2 cup farro
- 2½ cups water
- 1 tsp salt
- ¼ cup or more pistachios or your favorite nuts
- ¼ cup or more dried fruits or fresh fruits
- organic maple syrup for drizzling
- Place the farro in a fine-gap mesh colander and rinse with water until water runs clear.
- Boil water and salt in a medium saucepan.
- Stir in farro. Make sure the farro is completely submerged in the water.
- Reduce heat to medium low to a gentle simmer.
- Cover and cook until chewy and water absorbed. Exact cooking time can vary depending on the type of farro you use. Read instructions on box. Cooking time can be anywhere from 15-30 minutes.
- Check the texture every 5 to 10 minutes. You want it to have a little crunch to it.
- If your farro is done before all the water is absorbed. Drain excess water and serve warm.
- Top the warm farro with your favorite nuts and fruits.
- Drizzle with maple syrup.