My family and I have changed our diets over the last year to include more healthy grains and veggies. We’ve been trying all types of new foods and it’s been fun! My favorite grain right now is Farro. I love Farro, I really do!
It’s a nutty, chewy grain that’s lower in carbohydrates and higher in Fiber than white rice or pasta. 1/2 cup of cooked faro has 37 carbs and 7 grams of fiber (30 net carbs). It tastes good either warm or cold. Tonight I simply cooked it for 30 minutes and stirred in a can of diced tomatoes and green chiles because I didn’t feel like eating it plain. I made a double batch because I’ll add octopus (another love of mine) and crunchy veggies and salad dressing to it and eat it for lunch the rest of the week. It is very filling
It tastes good either warm or cold. Tonight I simply cooked it for 30 minutes and stirred in a can of diced tomatoes and green chiles because I didn’t feel like eating it plain. I made a double batch because I’ll add octopus (another love of mine) and crunchy veggies and salad dressing to it and eat it for lunch the rest of the week. It is very filling.
DELISH TIP: I don’t salt the farro until after it’s mostly cooked. I’ve found it to be tough when I add salt to the water like you would rice or pasta. It’s sold at all major grocery stores now.
Today when I got home I repurposed our Farro from last night’s dinner. This is a loose recipe because I change it ALL the time depending on the veggies, proteins, and dressings that I feel like using (or that I have in the house)
Recipe:
- 1 1/2 cups of cooked Farro
- 1/2 cup of diced onion
- 1/2 cup of diced celery
- 1/2 cup of diced summer squash
- 1/2 cup of diced cauliflower
- 12 oz of cooked sliced octopus (or chicken), drained
- 1/4 cup of Italian dressing
- S&P
I tossed all the ingredients and it’s ready to eat!
