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Farro (Emmer) Organic Wholegrain -Washington Studio : by ChefShop Brand : ChefShop Availability : Usually ships in 2-3 business days
Our Price : $8.99
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1 LB. Resealable Bag!
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It's toothsome, wholesome, and full of big, nutty, grain flavor.
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It's high in fiber, protein and nutrients, non-GMO and absolutely delicious - nutty, full-flavored and with an appealingly chewy texture.
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Organic! From Washing State
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The more you buy the less it costs to ship (on a per item basis), when it all comes from ChefShop.com. Click on the ChefShop link below the product name to see what else we have!
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Product Description |
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1 lb Eastern Washington State
Farro is a grain that's been enjoyed since ancient times. It's high in fiber, protein and nutrients, non-GMO and absolutely delicious - nutty, full-flavored and with an appealingly chewy texture. This one is also organic.
Sound too good to be true? It's not - and we couldn't be happier! Read on for serving suggestions, more about this wholegrain farro, and a bit of background on our local Washington state growers.
Serving Suggestions:
Farro is quite versatile. It works as the basis for a robust, meal-in-itself salad, or a simple side dish. It cooks up beautifully, retaining a chewy texture and nutty flavor, and works well with robust flavors like red wine, wild mushrooms, onions and also meat.
To cook farro, use a ratio of 1:2-1/2 (for example, 1 cup farro to 2-1/2 cups water).
Farro is great in simple soups, made with fresh onion, thyme, tomatoes, richly flavored beef stock and red wine. Finish with a drizzle of punchy olive oil and freshly grated Parmigiano-Reggiano for a real luxury. This is a warming, filling meal hearty and flavorful, the epitome of satisfying! But it's not just for the winter - room-temperature farro salads make wonderful picnic lunches or summer dinners.
Maybe you're thinking, well, this sounds wonderful, but it does take a long time to cook, doesn't it? Yes...but we like to think of it as simple way to make a great dinner. Just empty a package into a bowl of water before you head to work in the morning to soak. When you get home, first thing, drain it, put it in a pot, cover with fresh water, bring to a boil, and then simmer. Then, cooks for 1 to 1 1/2 hours. Sip a glass of wine. The last 20 minutes, saute some onion with mushrooms and a little thyme or rosemary or just a splash of red wine. Toss together a salad. VoilĂ . (And you'll have terrific leftovers for lunch the next day!) |
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