Saturday, May 23, 2020

FARRO



Farro is an ancient grain that arose in the Mediterranean Sea and the Near East. This appears to be the oldest grown crop in the world from which other modern crops are produced. Farro, also known as "Emmer wheat," has been a staple grain for hundreds of years, but dropped out of demand when other crops became simpler to cultivate and less costly to process.

It wasn't until the 1980s that Farro underwent a resurgence thanks to its usage in soups and dishes of popular French and Italian restaurants. Today, Farro is primarily developed in northern Italy. Farro appears like a short-grain brown rice, but once cooked, it maintains a chewy feel and a nutty flavor. Farro can be cooked in a manner comparable to other grains by boiling in water until the grain has softened.

Farro is available in whole, pearl and semi-pearl forms. The pearling method extracts the inedible husk and the whole germ and bran. Semi-pearled Farro preserves plenty of the germ and bran. Most of Farro's nutrition exists in the germ and the bran, where large concentrations of protein, vitamins and minerals are processed.

Whole Farro is prepared in such a manner that it keeps the bran and germ intact, allowing it to maintain its strong nutritional value, and semi-pearled Farro is healthy as well as preserving some of the bran. Pearled and semi-pearled Farro are more flexible and cook far quicker than the entire Farro (about 30 minutes vs about 1 hour) as the pearled and semi-pearled Farro also lost a portion of the outer bran. Farro is also accessible in a "broken" shape, which is essentially the entire Farro broken in bits.


There are several health advantages in Farro. Farro is high in carbohydrates, weak in cholesterol and abundant in vitamins and minerals. Farro is therefore low in gluten, rendering farro a good option for people with allergies.


Farro is a flexible grain which can be used to create noodles, biscuits, soups, baked goods and salads. Farro may also be used to produce food for one of your favorite treats. Farro doesn't need to be sprayed immediately, contrary to common opinion. It can be simmered much like whole wheat rice and is commonly used in bran soups.

No comments:

Post a Comment