Far Out Farro!

Farro (pronounced FAHR-oh) is a grain originally used to make bread in ancient Egypt (it is also popular in Italian soups, like you’ll see below!) and is a really easy and versatile grain – it takes on the flavors of the foods you cook with or add to it, so you can use it for a ton of dishes, even risottos. Farro is rich in fiber, magnesium and vitamins A, B, C and E. And while it is not completely gluten-free, it is so easily digested and so low in gluten, people who are normally gluten-intolerant can often eat farro. (if you are on a strict gluten-free diet, you should talk to your doctor about farro before experimenting with it)

Try it the true Italian way with this delicious soup!

Italian Kale and Farro Soup

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Ingredients:

  • 4 tablespoons olive oil
  • 1 white onion, diced
  • 1 leek, trimmed and thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 6 cups chicken stock
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 2 cups farro
  • Salt to taste
  • 1 large bunch kale, ribs removed and leaves roughly torn
  • 1 can diced tomatoes
  • Grated Parmesan cheese for serving

Instructions:

Heat olive oil in a large soup pot over medium heat until simmering, then add onion and leek. Cook until softened, about 4 minutes, then add garlic and thyme and cook for an additional minute.

Add stock, carrots, celery, farro, and salt and bring to a boil. Simmer 15 minutes, partially covered.

Add kale and tomato and simmer until kale is tender and farro is cooked, 20-25 minutes more. Season soup to taste and serve with grated Parmesan.

Or try it in place of rice, like in this one:

One Pan Wonder – Farro with Tomatoes

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Ingredients:

  • 2 cups water
  • 1 cup faro
  • ½ onion, sliced
  • 2 cloves garlic, sliced
  • 9 ounces grape or cherry tomatoes, halved
  • salt and red pepper flakes to taste
  • 1 tablespoon olive oil, and a little extra for drizzling
  • a few basil leaves, cut or torn into pieces
  • grated parmesan to sprinkle on top


Instructions:

Place water and farro in a medium saucepan to presoak while you prepare the other ingredients. Adding each ingredient to the pot. Add salt, pepper flakes and 1 tablespoon olive oil to pan, and set a timer for 30 minutes.

Bring uncovered pan to a boil, then reduce to a simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. 

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan.

What do you think of farro?

-Dean

 

Photo credit: CuisinartSeriousEats/Blake RoyerDianaTakesaBite.
Gourmet Dad
  • Torrie Sessions

    making this (the soup) for dinner tonight! thank you!

  • Jun Alapag

    The Italian Kale And Farro Soup looks %100 delicious. One Pan will make both soups look and smell beautifully.

  • Leslie

    for those of us who are either light meat eaters, or do not eat meat at all, this is a great new grain to try. I have not tried farro, but am willing to give these new recipes a try!! thanks!!

  • D O C

    What size can of diced tomatoes do you use in the ITALIAN KALE AND FARRO SOUP? I have never tried farro before, but I am always up for new tastes.