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| Food Facts (3) Every month a new interesting food fact will be listed for your convenience. This week we have the grain farro. Farro Farro is also called emmer. It’s an ancient strain of wheat from the Middle East that became popular in Italy and is now gaining popularity throughout the world. In the United States, farro is usually sold in a form called semi-pearled (sometimes labeled semiperlato), indicating some of the bran layer has been removed to allow faster cooking. Still highly nutritious, it cooks in 20 to 25 minutes. The completely whole grain farro needs to be soaked in water overnight and then cooked for 30 to 45 minutes. Farro’s chewy texture and hearty, nutty flavor are traditionally favored for use in soups and stews, but it can also be great as a side dish, as a meatless main dish mixed with beans or as a change from rice dishes.
Health Benefits Farro’s nutritional value is similar to other wheat grains like spelt and wheat berries; it’s slightly higher in fiber and protein than barley and brown rice, and not quite as high-protein as quinoa. Unfortunately, it’s no bargain and usually sold only at specialty stores and over the Internet for three to four times the cost of brown rice. But if you want to add variety to meatless or plant-based meals, you might divert money formerly spent on high-fat meat to grains like this. In addition to offering many health benefits, such as reducing the risk of developing diabetes and heart disease, whole grains are an excellent source of complex carbohydrates, essential nutrients, and are naturally high in fiber. While certain types of whole grains are well-known, there are a variety of less common types of whole grains to choose from. If you have missed our past "Food Facts", you can click on the link below and see our list of important food information. Food Facts Archives >> |
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Farro (Emmer) |
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