Farro. So easy. I measure a cup or two into a pot and wash it in cool water, rubbing the grains together, and replacing the water a couple of times. Then add about twice the volume of water per volume of grain. Bring to a boil, reduce heat and simmer for 15 minutes or less, to retain a bit of chewiness.
Warm or cold, plain or sauced, added to vegetables, tuna, meat.
Yum.
This morning the chores were done and I was hard at work in the garden quite early, planting the marked-down organic vegetables I bought at the feed store yesterday. They have been valiantly striving to grow in their little plastic pots, and I want to get them right into the ground as soon as possible. Flourish, little plants! I will try to help!
So by 9 AM, I had already been sweating and providing breakfast for countless mosquitoes for about three hours. Time for my breakfast. As I limped back to the house, I was thrilled to recall that I had cooked a pot of farro last night, and mixed one bowlful with a generous glug of sesame ginger salad dressing.
Yum!
So refreshing. And so pleasant to relax on the screen porch for a while with Piper, enjoying the hummingbirds at the feeder, and planning the rest of the day.
Now it's 10:30, and on to the next task. A little bit of fencework, and loading up for the Saturday dump run. Whee!
Hope your Saturday is lovely :)
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What you call farro I call pearl barley :) Or are they different - they look the same...?
ReplyDeleteI also like them with a bit of chewiness LOL And seasame ginger dressing sounds divine - your recipe or store bought?
Yes I was just wondering what is farro, according to Google pearl barley is similar. I eat it a lot, nothing like a wonderful veggie stew with pearl barley and herbs. Our summer weather is very disappointing, just 14'C so I am happily making soups and stews :-)
ReplyDeleteHi Dani and Kath! The exact answer is, I don't know exactly what it is, but it's more like wheat than barley. From what I've read, it's emmer, one of those "ancient grains" that are showing up in ordinary grocery stores lately, instead of just in expensive health food stores, thank goodness. I bought it as an experiment (and because it was on sale) a few months ago, and now I cook up a pot about weekly - it's so handy to have it in the fridge. I've bought two different organic brands, and both were imported from Italy.
ReplyDeleteQuinn, that looks really good and I'm not familiar with farro. Thanks for this post.
ReplyDeleteMy pleasure, Sandra! If you try it, let me know how you like it :)
DeleteFarro. I've not even heard of it! I'd better go look this one up. The sesame ginger salad dressing really sounds yummy.
ReplyDeleteI've also eaten farro for breakfast; warm, with a little milk and maple syrup :)
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