Most of us have heard that to be healthy and thin we need to stay clear of carbs, right? That is so wrong! Yes, I advise that we all stay away from processed carbs; such as potato chips, Wonderbread and Ringdings. Whole grains however, have been powering strong and healthy lives for a LONG TIME. In the world of whole grains, farro is a super grain. In fact, it's a complete protein. What does that mean? It means, it contains all 9 essential amino acids required by the body to be healthy. The body uses amino acids to build protein and muscle. There are 9 A.A.'s that the body can not make itself and relies on acquiring them from outside sources. Although calorie counting isn't really my thing, it has to be said that each 1/4 cup has only 170 calories. Combine that with the 7g of protein, 4g of calcium and 3g of fiber in each 1/4 cup and that looks like a pretty great way of getting some lean protein in your diet.
I love the taste of this grain and it pairs so easily with all other foods. Typically I cook up a large pot of it on the weekend and use it throughout the week. For instance: Breakfast might be sautéed veggies, farro and a fried egg- this meal keeps me going all day long! Lunch is often a stirfry and farro (cooks up in under 10 minutes or easier with a bunch of leftovers). Dinner is often a soup topped with farro for a little bit of a heartier soul-warming meal. I highly encourage you to try it this weekend. The only "downfall" of this grain is that it is NOT gluten-free.
Start by rinsing the farro thoroughly. Most grains have a 1:2 ratio with water but farro has a 1:3 ratio. Place the farro into a pot with 3 times the amount of water as farro. You can add a dash of salt if you would like. Bring the pot to a boil. Then let simmer until all of the water has been absorbed. I recommend stirring every few minutes to insure that the farro is not sticking to the pot. Farro can be served either warm or cold and can be kept in a sealed container in the fridge for a week, maybe more.