Post Punk Kitchen Forum

Sometimes this is (whole grain) spelt, einkorn, or emmer (sp?), or something else.
I made a batch just boiled in salted water and I love it!

I tried it with a dash of cinnamon, vanilla, and maple while it was still hot, and it was delicious.

Seems like it would be good in earthy-flavor soups (collard & butternut & onion?), in place of rice in salads, but what else do you like to make w/it?

I don't know what to do with it... but I'm eager to find out. I bought a giant bag of it at Costco a few months ago, and it's been sitting at the bottom of my pantry every since.

I'd cook it up like rice, quinoa, etc. (w/ a savory broth instead of water) and then eat it with stews, curries, gravy....

Suspect cooked grains would be great incorporated into bread dough and baked as a loaf.

Soaking up curry sounds ideal!

There is a savory salad of pistachio, farro, onion, parsley & other stuff here: http://www.eatingwell.com/recipes/farro ... herbs.html

Saw a teaser link for another one on that site for pomegranate & farro something, too.

'Farrotto'- farro risotto!

I usually use it for grain salads and pilafs that clean out my fridge- with marinated or roasted vegetables, maybe some beans, chopped nuts, and a light dressing, and for soaking up curries and stews as you mentioned. Any recipe that calls for wheat berries, kamut or spelt, even barley, farro can sub for.

Farro soups and stew, and stuffed vegetables are always a safe route, but I encourage adding it to quiche and savory tart fillings and making sweet farro pudding!