If you’re like me, the only grain I knew growing up were wheat and white rice. And let’s be honest, there was no “whole wheat” bread or pasta. There was WonderBread and spaghettios; and bread, pasta and rice were my 3 best ‘carb’ friends. (Note: in those days, potatoes were still considered vegetables) I could’ve consisted entirely on Kraft mac n’ cheese and Chinese buffets (and, later, did! in my 20s).
Thankfully I’ve broadened my carbohydrate network. Though I still can crush a plate of mac, my grains and carbohydrates are now of the healthier variety.
Meet Farro (rhymes with “tomorrow”) A hearty, nutty grain that goes well anywhere pasta or rice would. Cooks in ~ 10 minutes, 1 part Farro to 2 parts water. Cook until water is gone and grains are fluffy.
My favorite thing to mix faro with is 1/2 small sleeve of goat cheese, juice from 1 lemon and 2 handfuls of arugula! With sea salt and pepper to taste.