Cheesy Spring Farro

A perfect springtime side dish.



I tried farro for the first time about a year ago. I am lucky to have access to a grocery store with a bulk supply of a lot of different grains and legumes. I am able to try a lot of new things without the commitment of buying a big bag. What I like about farro is the chewy texture! It really stands up to anything you want to pair it with. In addition, it is a whole grain food. In the paper, “Perspective: Whole and Refined Grains and Health - Evidence Supporting ‘Make Half Your Grains Whole’” the authors describe the definition of a whole grain, “Whole grains shall consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis” (Jones et al 493). The purpose of their paper was to study the thought that “grain based foods” and “refined grain foods” are adverse to our health. And they found supporting evidence that whole grain foods and refined grain foods should be balanced (Jones et al 492). Their findings were really interesting to me, you should give their study a read and I hope you try this whole grain farro recipe!



Ingredients

1/2 cup farro

heaping 1/3 cup frozen peas

1/4 cup mint, chopped

1/3 cup parmesan, shredded

Salt and pepper to taste


Instructions

1. Soak for at least 4 hours or overnight.

2. Drain the farro and cover with at least 3 cups of fresh water. Bring to a boil and drop the heat down to a simmer. Simmer uncovered for 40 minutes or until tender.

3. Chop mint, shred parmesan and prep peas to be boiled.

4. Right before the farro is ready, boil peas according to package instructions

5. Drain the farro, and mix in the peas, mint and parmesan. Season with salt and pepper to taste and serve!


Jones, Julie Miller, et al. “Perspective: Whole and Refined Grains and Health—Evidence Supporting ‘Make Half Your Grains Whole.’” Advances in Nutrition, vol. 11, no. 3, 2019, pp. 492–506.

 2019 // LUCY LAFRANCHISE