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Farro / ˈ f ær oʊ / is a grain of any of three species of wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is used as a side dish and added to salads, soups and stews.
Emmer is a hybrid species of wheat, producing edible seeds that have been used as food since ancient times. The domesticated types are Triticum turgidum subsp. dicoccum and T. t. conv. durum . The wild plant is called T. t. subsp. dicoccoides .
Wild cereals and other wild grasses in northern Israel. Ancient grains is a marketing term used to describe a category of grains and pseudocereals that are purported to have been minimally changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding.
Farro is particularly high in niacin—20% of your daily value in 1/4 cup—a B vitamin that gives skin a boost and helps the digestive system. “Try batch cooking quinoa or farro to easily build ...
In an enameled cast-iron casserole, heat the oil. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 quart of the water and the beans and bring to a boil.
A 100-gram (3 + 1 ⁄ 2-ounce) reference serving of uncooked spelt provides 1,400 kilojoules (340 kilocalories) of food energy and is a rich source (20% or more of the Daily Value) of protein, dietary fiber, several B vitamins, and numerous dietary minerals (table).
Stir in the farro and bring to a simmer. Cover and cook over moderate heat until the farro is almost tender, 20 minutes. Stir in the tomatoes, leek, celery, carrots, kale, miso and paprika.
Notes: For extra fiber, I used brown, unhulled farro in this recipe. If you are using pearled farro, you don't need to soak. For extra fiber, I used brown, unhulled farro in this recipe. If you ...
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