Is it possible to be obsessed with a grain? Because I think I’m a little bit obsessed with farro.
There are so many great things about this old school grain. Farro is, of course, a complex whole grain carbohydrate, but it is also packed with protein and fiber. For those of you sensitive to gluten, farro does have gluten in it, but the structure makes it low gluten, which means it is tolerable for some people.
And the best thing about farro? The taste and texture! It’s a little bit like pasta—you cook it until it is al dente—and it comes our chewy, nutty and…awesome! I’m totally obsessed.
I’ve been using farro for both savory and sweet dishes. We had it the other morning with a little bit of cinnamon and some cookies apples—it was incredible! And I love mixing it with savory flavors for a well-balanced lunch salad. This time around, I mixed some cooked farro with some fresh flavors like garlic, cilantro and lime. The end result is a Latin inspired farro dish that will surprise and satisfy!
Farro is relatively easy to find—I buy it in the grain section (next to the rice) in my regular grocery store. If you are struggling to find it there, you might check out your local health food store or Italian grocer. If you still can’t find it, you can sub in other whole grains—like quinoa or barley—in place of the farro.
This time around, I mixed some cooked farro with some fresh flavors like garlic, cilantro and lime. The end result is a Latin inspired farro dish that will surprise and satisfy!
1 cup pearled farro
2 cups vegetable broth
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
8 ounces baby bella mushrooms, sliced
1 teaspoon cumin
Salt and pepper, to taste
2 cups frozen corn
1 can black beans, drained and rinsed
1/2 cup finely chopped cilantro
Juice of 1/2 lime
In a medium saucepan, combine farro and broth. Bring to a boil over high heat, reduce to low and simmer until all the broth is absorbed.
Meanwhile, heat olive oil in a skillet over medium-low heat. Add onions and garlic and cook until tender, about 3 minutes. Add in mushrooms, cumin, salt and pepper and cook until mushrooms are soft, about 7 minutes. Remove from heat.
In a large bowl, combine cooked farro, mushroom mixture, black beans, cilantro and lime juice. Toss to combine. Serve warm or chill for an hour and serve cold.
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.