Farro (also known as spelt) is an ancient Mediterranean type of wheat that I love to use a lot in my salads, risottos, and my vegan burgers because of its rich earthy nutty flavor and perfect chewiness. I also love it simply as a side dish! It is high in fiber (higher than quinoa), high in protein (same as quinoa) and rich in essential vitamins and minerals.
I like to use Bob’s Red Mills organic Farro (click here to see package and nutrition facts).
- 1 cup whole Farro (dry)
- 2½ cups water
- Bring the water to a boil in a small saucepan
- Add the farro and cook, uncovered, for 12 minutes (most of the water will have evaporated).
- Turn off the stove and place a cover on top of saucepan, until ready to serve.