Let’s talk farro. I’m going to go head and assume that many of you don’t know much about this ancient grain so let’s start at the beginning. Farro is one of the oldest cultivated grains in the world and was very popular during biblical times due to it’s ability to be grown in poor soil. Fast forward a ways and wheat (it’s distant cousin) has pushed farro out of the top spot due to its higher yield; it may have been gone but not forgotten. It is still a regularly consumed grain in Italy, Asia and slowly making a name for itself in our beloved North America.
I stumbled upon it while casually perusing the isles at the grocery store. It is very similar in texture and taste to spelt, with a nutty-chewiness going on. I am a big fan! For my first recipe with this wonder grain (see more nutritional info below) I wanted to add a little sweet-softness to balance the nuttiness so I chose some maple roasted carrots (yum), golden raisins, and a little crunch with the almonds. The flavors came together in a way that is sure to please!
WHY you should give it a try:
Farro
- Great source of complex carbs, twice the amount of fiber and protein as modern wheat.
- Though it does contain gluten, farro is easier to digest than wheat due to the weaker gluten molecules.
- 1 cup of this nutritious grain has 24% RDA of iron.
- Farro contains cyanogenic glucosides, a type of carb which is known for boosting the immune system.
Carrots
- Regular carrot consumption has been proven by researchers in Scotland to lower cholesterol.
- Vitamin C, and beta-carotene protect cells from cancer-causing chemicals. They are also anti-inflammatory which is helpful in curing osteoarthritis, asthma and rheumatoid arthritis to name a few.
- Being rich in vitamin A helps improve eyesight and prevent night blindness as we age.
- The presence of carotenoids affect insulin resistance and lower blood sugar proven helpful to people with diabetes.
WHERE to get the goods:
- Farro has a way of flying under the radar when it comes to health food but it’s probably easier to find than you think. I found it in the rice and grain section of my local health food store. You can also order it online; Bob’s Red Mill has a great product.
- Carrots are a year round vegetable that can be found at your local farmer’s market grocery store. I recommend buying them in a bunch with the green attached for maximum freshness.
HOW to enjoy it:
- Perfect for pairing with a lighter protien such as chicken or fish.
- Also great atop some greens with oil and vinegar.
- Personally, I like this just by itself in a bowl topped with a little hot sauce. YUM!
Thanks for stopping by!
Em
- 2 cups farro, cooked
- 2-3 carrots
- 1/4 cup golden raisins
- 1/2 cup slivered almonds
- 3 tbsp maple syrup
- 2 tbsp grapeseed oil
- 2 tbsp mild harissa
- 1/2 tsp cumin
- Salt and pepper to taste
- Preheat the oven 450.
- Follow the instructions on farro package and cook accordingly.
- Peel and slice the carrots into 1/4 inch pieces, should come to about 1 1/2 cups sliced carrots.
- Toss the carrots in maple syrup, oil, cumin, salt and pepper.
- Spread evenly on baking sheet and bake for 15 min, flipping halfway through to ensure they are cooked on both side.
- While the carrots cook, mix the cooked farro, raisins, almonds and harissa in medium skillet over low heat.
- Remove carrots from oven and add to farro mixture. Keep on low until heated through. Salt and pepper to taste.
- Serve warm and enjoy!
- Cooking and prep time does not include cooking the farro.