Farro? Heard of it? No? Neither had I. It is one of those things, like pomegranate molasses, which I still have yet to find/try. Now you're wondering about my foodie credentials I'm sure. Actually I'm not sure about that as I don't even know if anyone is reading this. Anyway, no more furrowed brows over what to do with farro, find out here!
Back to the farro. It is Italian spelt, Waitrose in their Love Life section do a quick cook version, which is what I used. After searching for recipes it was back to Diana Henry I went. I know I'm obsessed! farro is a bit like pearl barley, but nuttier. It looks a bit like Sugar Puffs when it's cooked. Which you do in water or stock, (250g farro = apprx 700ml stock/water) like rice. The liquid should be absorbed by the farro, if you get the quick cook version I think it needs a little less liquid, but draining it isn't too much of a problem. It is important to cook it al dente, you don't want it mushy.
Taking an idea from Diana Henry and her Food from Plenty, we had ours with coquina squash, which looks like a butternut squash (actually I picked it up by accident) but is a lot sweeter, almost apricot flavoured. Roasted until caramelised, mixed through the farro, which had been cooked in chicken stock after cooking an onion and celery, with crumbled feta, chopped parsley and a dressing made of olive oil and sherry vinegar.
Healthy, delicious and a definite change, which is what I think eating in January should be all about. If you're not really sticking to resolutions but want to make a change, try experimenting with new flavours and ingredients. There was so much left over we had it for dinner last night with some chorizo that I had cubed and fried off in a dry pan. The smoky, spicy kick was even more delicious with it. Try it out and let me know what you think
No comments:
Post a Comment