farro

Get Your Whole Grains On!

Posted on October 22, 2013 by Alison Ashton — No Comments ↓

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To say we love whole grains at is an understatement! Lia has touted their benefits–for your health, for your taste buds–for years and she has made converts of the whole staff. In fact, winning us over to whole grains may well be one of Lia’s early successes as a NOURISH Evangelist. Not only do we relish the range of of hearty flavors and textures offered by whole grains. In fact, we now prefer them to their refined cousins and our kitchens are stocked with a variety of whole grains for meals from breakfast to dinner and snacks in between.

But if you’re new to whole grains, figuring out what to do with them can be confusing. (What the heck is millet, anyway? Keen-WHAT?) If you’re not sure exactly what a whole grain is, start with Lia’s Gotta Get Your Grains primer. Then dive into our “Get a New Grain” series to discover a world of whole-grain options beyond whole-wheat bread and pasta:

Amaranth. This teeny, tiny little “pseudo-grain” is packed with fiber and protein, and it’s gluten free. Its delightful, pudding-like texture makes it a luscious side dish or dessert. Learn more about amaranth>
Bulgur. If you need a quick-cooking whole grain for busy nights, this is it. Find out why bulgur has been a go-to grain for centuries>
Farro. Hearty farro is one of the so-called “ancient grains” that has recently been rediscovered by modern cooks. Here’s how to use farro in your kitchen>
Millet. If you’re unfamiliar with this gluten-free grain’s butter-yellow beads, you should get better acquainted. Find out why quick-cooking millet is one of Lia’s all-time favorite grains>
Oats. This may be one of the most familiar, best-loved whole grains in America. But do you know the difference between steel-cut oats and old-fashioned rolled oats? Here’s the whole scoop on oats>
Quinoa. You’ve probably heard about quinoa at some point by now—in a magazine, by a chef on a show. But does it live up to the hype? In a word: Yes. Discover more secrets about gluten-free quinoa>
Wheat berries. These may be the ultimate whole grain because, well, wheat berries are actually whole wheat kernels. Learn what you can do with wheat berries>

And if you think whole grains take too long to cook, think again. Here are 5 whole grains you can have on the table in less than 20 minutes>

15-Minute Farrotto with Sage and Butternut Squash

Posted on January 10, 2011 by Alison Ashton — 4 Comments ↓

Butternut squash and a whole-grain risotto are hearty match made in heaven. I came across this risotto technique in the wonderful Ideas in Food blog, by Aki Kamozawa and H. Alexander Talbot, who are also the authors of the new book Ideas In Food: Great Recipes and Why They Work (Clarkson Potter). They experimented with soaking arborio rice, then adding hot stock, and cooking it for 6 minutes to yield wonderful, creamy risotto. It’s a great technique to use with whole grains like farro or barley to reduce the cooking time yet enjoy creamy risotto-like results with tender yet al dente grains. In fact, this is now the only I make whole-grain risotto. The plan-ahead involves nothing more than putting the grains in a pot to soak before you go to work in the morning. To make the meal come together even more quickly on a weeknight, peel and cube the squash the night before.

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Get a New Grain: Farro

Posted on July 28, 2009 by Lia Huber — 2 Comments ↓

Farro has become a bit of culinary darling, turning up on restaurant menus and even in health-food store bulk bins. But what is farro? It’s an ancient strain of emmer wheat (think of it as a wheat varietal, like a chardonnay or pinot noir is to wine) that was originally domesticated in the Near East millennia ago, but has recently become popular on American menus. Here’s how to use it:

What It Looks Like: Farro–specifically “semi-pearled” or “semi-perlato” farro, which has been lightly polished–looks a bit like barley with a dusty coating.

What It Tastes Like: Farro has a lovely, toasted nut flavor and a luscious, meaty chew that makes it one of my favorite whole grains in the kitchen.

How to Cook It: Cook farro in a 1:2 ratio of farro to water. Bring the water (or stock or tomato juice or whatever liquid you choose) to a boil, add the farro and cover. Reduce heat to low and cook for 20 minutes, until kernels are plump and tender and liquid is absorbed.

How to Use It: I like to use farro as a replacement for pasta in cold salads, as a hearty side dish, or—my favorite—as a stand-in for Arborio rice in a farro risotto. It keeps extremely well with minimal clumping when cool, which makes it a great candidate for leftovers. Try it as a base for a salad or an addition to soup.

Additional Notes: While farro used to be peasant food—it was an official ration for Roman legions—nowadays it’s quite pricy. But its texture is so substantial that I find it needs little or no meat to round out a meal. Try thinking of the farro itself as the main focus of the dish, adding meat only for a hit of flavor–like a big mound of shallot-studded farro topped with thin slices of steak or chicken. Of course, you can always beef up the whole plate with tasty seasonal veggies, as with the eggplant stacks below. Combinations like these end up being both healthy and quite economical.

Farro & Eggplant Stacks with Summer Pesto & Salsa Fresca

Posted on July 28, 2009 by Lia Huber — 1 Comment ↓

I know, I know; this recipe has a lot of layers to it. But think of it as four meals in one—farro, grilled eggplant, summer pesto and salsa fresca. Make a little extra of each one and you’ll have a week’s worth of meals . . . along with an impressive dish for dinner.

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Mushroom “Farrotto” with Roasted Butternut Squash & Shallots

Posted on May 26, 2009 by Lia Huber — 1 Comment ↓

Farro is an ancient strain of emmer wheat. You can find it in many specialty shops and also online at ChefShop.com. The hearty, nutty flavor of the farro pairs beautifully with butternut squash and mushrooms.

1 small butternut squash, peeled and cut into 1/2-inch cubes (about 4 cups)
2 cups sliced shallots
4 tablespoons olive oil, divided
Salt and pepper to taste
3 thyme sprigs
3 ounces pancetta, finely chopped
2 pounds cremini mushrooms, sliced
2 bay leaves
6 cloves garlic, finely chopped
1 quart mushroom stock
1-1/2 cups farro
1/4 cup shredded Parmigiano-Reggiano cheese

Preheat oven to 450 degrees F.

Toss squash and shallots with 1 tablespoon olive oil, a pinch of salt and pepper and thyme. Spread out in a heavy roasting pan and roast for 25-30 minutes, stirring occasionally after the first 10 minutes, until squash and shallots are tender and caramelized. Remove from the oven and discard thyme stems.

While the squash roasts, heat remaining 3 tablespoons olive oil in a large Dutch oven over medium heat. Add pancetta. Cook for 5-7 minutes, until a good portion of the fat is rendered. Add mushrooms to pot and toss well. Cover and cook for 5 minutes, until mushrooms begin to release their liquid. Uncover and increase heat to medium-high. Add bay leaves, garlic and a pinch of salt and pepper, and continue cooking for 12-15 minutes, stirring frequently, until the liquid has evaporated and the mushrooms are tinged golden-brown.

Stir in broth, scraping up any bits stuck to the bottom of the pot, and bring to a boil. Stir in farro and bring back to a boil. Reduce heat to medium-low and simmer for 25-30 minutes, stirring frequently, until all the liquid is gone and the farro is tender. Stir in squash and shallots and serve with grated Parmigiano-Reggiano cheese.

Serves 8