The last two weekends, we've been offering tastings of our favorite ancient grain: Farro. As I've mentioned before, our Prairie Farro is quite versatile. It's great in soups, salads or as hot cereal. It's a big, nutty, flavorful grain that feels hearty and healthy.
Lately, I've been making quite a bit of "Farrotto" -- like risotto, only with Farro. The trick here is to pre-cook the Farro a little to open up the grain and get it ready to absorb all the goodness in which you're about to simmer it. (Our Prairie Farro takes a little longer to cook because it's the whole grain. Most other Farro or Emmer you might find in stores is cracked or pearled, which is fine if you want to shave off a little cooking time, but pearling does strip away some of the nutrients and fiber and flavor of the grain. We're big proponents of eating truly whole grains so we everything is there to do as nature intended it to do, so our grains are always whole.)
Here's a favorite version, but feel free to play around with spices, etc.
1 cup Prairie Farro (Email us at farmer -at- prairieheritagefarm.com to order some. We ship!)
1 Tbs olive oil
2 cloves garlic
½ onion, chopped
1 Stalk celery
1 medium carrot
1 cup broth
½ c dry white wine
¼ tsp salt
¼ tsp pepper
2 bay leaves
1/2 tsp dried sage (or basil or whatever strikes your fancy)
Parmesean cheese (for the top)
Fresh parsley (for the top)
- In large pot, boil Prairie Farro for 45 minutes to an hour, until tender and chewy. Drain. (I boil our Farro like you would pasta – in lots of water and then drained.)
- In heavy-bottomed large saucepan or pot, saute onions and garlic in olive oil until softened.
- Add celery and carrots and saute until glistening.
- Sprinkle with salt, pepper and sage.
- Add Farro and stir, gently sauteeing the grain until shiny.
- Add wine, broth and bay leaves and turn heat down to a low simmer.
- Simmer for about 30 minutes to an hour, adding more broth and stirring as needed if grain gets dry.
- Serve hot and sprinkled with good, strong Parmesan cheese and fresh parsley.