Brown rice is a good ingredient to use in adding whole grains to your diet, but it isn’t the only game in town. For a detailed list of whole grains and information about them, read this post. One of our favorites is Farro, which is an ancient grain that has literally been around since the Roman Empire! Farro looks alot like barley, another great whole grain. You can cook it the same way you would cook risotto, and it goes especially well with carrots, onions and celery, but it is also a magnificent addition to soups. In fact, you can add Farro to minestrone or vegetable soups instead of pasta (see above). You simply add a handful or two of Farro to the soup and let it cook for about 15 minutes or until it is cooked through. It expands greatly so you may need to add more liquid to your soup as the Farro cooks.
June 27th, 2008 at 12:26 pm
Farro is great. There’s a very good recipe for a simple tart involving farro, ricotta and parmesan in the October 2005 Gourmet issue. It’s titled a Savory Tart.
Another good option is quinoa. The most perfect source of protein and quite, quite tasty. Oh, and easy to prepare.