Farro is a whole grain that comes from wheat. It is a healthy alternative to pasta, rice, potatoes, and other grains because it is a good source of complex carbohydrate which is beneficial to regulating blood sugar, lowering cholesterol, staving off hunger and supporting the immune system. It’s also a good source of fiber, protein, vitamins, especially B3, and minerals, especially much-needed magnesium.

Farro can be used in hot soups, as a hot rice type dish, as a breakfast cereal and as a salad or any other creative ideas you might have.

For the summer months when we often eat lots of pasta, macaroni and potato salad, try substituting Farro for the main ingredient.

Farro Salad

1 1/2 cups Farro
4 cups water
2 tsp. salt

Add the Farro, water and salt to a saucepan, bring to a boil, lower heat and simmer for about 35-40 minutes until tender. Drain and put into a bowl to cool.
Chop 1-2 cups vegetables, choose from or use all:
celery, tomatoes, cucumber, sweet Vidalia, scallions or red onion, 1-2 cloves garlic, fresh or frozen peas, carrots, asparagus, green beans, bell peppers, broccoli florets, edamame, corn kernels(especially when local fresh), chopped cabbage, sprouts, and any other vegetable of choice  that is in season.

Herbs:
basil, parsley, mint, oregano, rosemary, chives, dill

Add 1/4-1/2 cup olive oil and 1/8 cup balsamic vinegar and about 1 teaspoon of lemon juice. Add Himalayan pink salt and freshly ground black pepper to taste, toss well and chill until serving.