On the list of ancient grains, farro works particularly well in any dish that once called for wheat, rice or barley. But it’s so versatile, you can use it in scores of recipes. It’s not gluten-free like most of the others on the list but it does seem to be tolerated well by those that have sensitivities. Farro takes really well to Italian dishes, holding up to tomato sauces and a perfect base for the flavors of the region like an artichoke. And it’s just as good infusion recipes both simple and complex
- Farro is a fairly new grain on the scene, but like other ancient grains like quinoa, it’s been around forever.
- Farro combines well with other vegetables either in a cold salad or a warm dish.
- Farro can also be made into a main, as used in a risotto-like a dish or even a healthy grain burger.
“Filled with fiber and high in iron, you’ll want swap it in for rice and barley in all kinds of dishes.”
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