{"id":31294,"date":"2015-09-21T12:41:33","date_gmt":"2015-09-21T16:41:33","guid":{"rendered":"http:\/\/wanderlust.com\/?p=31294"},"modified":"2015-12-02T16:49:20","modified_gmt":"2015-12-02T21:49:20","slug":"farro-grain-salad-soup-alike","status":"publish","type":"post","link":"https:\/\/wanderlust.com\/es\/journal\/farro-grain-salad-soup-alike\/","title":{"rendered":"Farro: The Perfect Grain for Salad & Soup Alike"},"content":{"rendered":"

Love the farro\u00a0recipe below? You might also like Squash Saute Salad<\/a>, Awesome Slaw<\/a>, and more from The Fresh Blog<\/a>.<\/em><\/span><\/p>\n

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Long gone are the days when salads consisted solely of cucumbers, limp romaine, and a sad tomato wedge. These days salads tend to pack a nutritional punch, often with enough protein and whole grains for a post-yoga meal. And rising in popularity as a salad grain is farro, which <\/span>has\u00a0been a staple of Italian dining for hundreds of years.\u00a0<\/span><\/p>\n

But farro can be a bit confusing. It\u2019s not exactly wheat, but an all-in-one plant and grain, which \u00a0comes in multiple forms. Whole farro\u2014which contains plenty\u00a0of fiber, magnesium, Vitamin B3, and zinc\u2014but will need to be soaked overnight. If you\u2019re in the mood for something quick and easy (and I often am), many grocery stores sell the <\/span>semiperlato<\/a> <\/span><\/i>version. Some of the bran is removed, but it doesn\u2019t require any soaking. <\/span><\/p>\n

Farro is belly-filling without feeling like it weighs down the rest of the body, and it makes for an excellent addition to the diets of those looking for protein without consuming meat.\u00a0<\/span>But wait! There\u2019s more. There are actually three species of farro: Farro piccolo, farro medio, and farro grande, or einkorn, emmer, and spelt. The most common of the three is farro medio, or emmer, which is likely what you\u2019ll find at the grocery store. This version looks a little like brown rice, but lighter in color, and with an earthier chew. \u00a0<\/span><\/p>\n

One bite and it\u2019s easy to see why this grain is making a comeback: With hints of cashew and chestnuts, it pairs well with both savory and sweet dishes. One of the most famous ways to enjoy farro is in a Tuscan soup<\/a>; the combination of the nutty farro with the fresh veggies creates a meal perfect for crisp fall evenings across a wooden table (candles optional). Farro is also great in salads, risottos, and breakfast parfaits.<\/span><\/p>\n

Some of our favorite recipes include:<\/span><\/p>\n