Ingredient: Farro (a whole grain)
Recipe by Robyn Webb, MS, LN; photography by Kyle Dreier; food styling by Whitney Kemp
You may have heard that whole grains are a heart-healthy source of carbohydrate. Here’s one way to use the whole grain farro, a type of wheat (so it’s not gluten-free).
Photograph by Kyle Dreier, food styling by Whitney Kemp
Ingredient
Farro
Cooking farro: In a saucepan with a lid, combine 3/4 cup of dry farro with 2 3/4 cups water and 1/2 tsp. kosher salt. Bring to boiling, lower the heat, and simmer, covered, for 25 to 40 minutes, until farro is soft and most of the liquid has been absorbed. Discard any excess liquid after the grain has become tender. Makes 2 cups cooked farro.
Cooked farro can be refrigerated, covered, for up to 3 days.
See a recipe for Beef and Farro Stew at diabetesforecast.org/beefandfarro.
