Have you tried farro yet? It’s a grain–really an ancient variety of wheat–that is sold dried and cooked in water, much like you would cook rice, until it is soft but still a bit crunchy. It can take the place of where you use brown rice in recipes.
I really like it mixed in with greens in a salad. It gives a hearty, chewy texture that makes the salad feel like more of a meal. Here, I’ve paired it with fresh, local peaches from my neighborhood orchard. The peach season is almost gone here, but I’ve enjoyed it thoroughly this year.
Why should you eat farro? Besides that it’s delicious? We always hear that we should eat whole grains. Whole grains lower the risks of cancer, diabetes, and even asthma. But like with other foods, we need to be concerned about VARIETY. Example: Vegetables are great for you, right? But what if you only ate carrots? Would you be taking full advantage of the nutrients vegetables have available for you?
Of course not.
Whole grains are the same way. Each offers unique vitamins and minerals that can benefit your body. Farro is an ancient grain, which means it hasn’t been genetically modified as much as the common whole wheat that you find in the U.S.
How does farro stack up? It’s especially high in protein, fiber, and its a good source of the minerals niacin, magnesium, iron, thiamine, and zinc. It can even count as a complete protein when paired with plant foods like vegetables–which is great if you’re trying to cut back on meat!
I would recommend that you try it out!
Peach and Farro Salad
3 cups of chopped spinach
3 peaches pealed and cut into slices
1/3 cups of cooked Farro
1/2 cups of olive oil
1/4 cups of apple cider vinegar
1 tablespoons of honey
1/2 teaspoons of salt
1/4 teaspoons of pepper
Toss together spinach, peaches, and faro.
Add all the dressing ingredients to the blender and blend for 1 minute, until completely mixed.
Pour desired amount of dressing over the salad and toss. Serve right away.