Farro or spelt berries has been steadily gaining success and sharing the limelight with brown rice and quinoa. It is a hearty, nutty grain which has been consumed for years in Italy and is now beginning to adorn plates here in the US.
The grain needs to be soaked to rid it of phytic acid which can block the absorption of minerals in the intestine. Take 1 cup of farro and cover with filtered water with a squeeze fo lemon or a teaspoon of apple cider vinegar. Allow to soak and ferment overnight. Next day, drain the liquid, put it in a pot with water level about an inch above the grain. Cook until all water has been absorbed. Allow to cool. The grain can be used for a breakfast cereal topped with rice milk, cinnamon and a touch of maple syrup or it can be eaten as a grain salad with minced parsley, red onion, cherry tomatoes, crumbled feta, olive oil, red wine vinegar and sea salt. Likewise, it can be used in soups and stews.
For more ideas on using farro, please contact Ilia Regini at 914-714-9773 or at email@example.com