Organic Ethiopian Blue Tinge Farro
Farro goes way back, first cultivated 9,600 BC in the Fertile Crescent. Along with Italy, Northern Ethiopia is one of the few places that still cultivate it. This is a very special landrace (heirloom) variety of emmer farro with a lovely dark chocolate color which hints at its high antioxidant power (like tea, chocolate & black grapes). While the bran in all whole grains provides important protection against obesity, diabetes, cardiovascular disease, cancer & intestinal problems, Ethiopian Blue Tinge packs a bigger punch than its lighter cousins. But most importantly, it’s seriously yummy protein!
Enjoy this unique farro in soups & savory Mediterranean salads. It pairs beautifully with roasted root veggies & makes a striking side dish. Feeling simple? Nosh it first thing in the morning with fresh fruit, brown sugar, & a dollop of cream. This is a raw, living food. Sprout it! Grind it! Bake a dark & lovely loaf. Go nuts with grains!
Basic Cooking Instructions:
- Rinse & drain. Add 3 cups water or stock for every cup of Farro.
- Bring to a boil, reduce heat & simmer 30-40 minutes.
- For more tender grain, keep cooking, checking every 5-10 minutes.
- Need it faster? Overnight soaking reduces cooking time to about 20 minutes
- (and may increase the availability of nutrients).
- Make ahead & keep refrigerated or frozen until ready to use.
*1 cup dry farro yields 2-2 1/2 cups cooked whole grain.
*Cooked farro stores well and retains its texture up to one
week in the refrigerator and 6 months in the freezer.
Overall RatingBased on 1 review
Wonderful nutty flavor with wild rice chewiness!