A few months ago my husband and I had dinner at The Hamilton, a popular restaurant in Washington, DC. As I was looking at the menu I landed on this one dish.
Pan-Seared Sea Scallops, hedgehog mushrooms, crispy brussels sprouts, farro, lobster velouté.
That sounded SO DAMN GOOD I had to have it.
I ordered it because I love scallops. When it was all said and done, I loved the dish more for the farro than the scallops.
That started my obsession with this ancient grain and I have been cooking with and learning about it ever since.
Farro has been around forever…or at least a few thousand years.
It is a dichotomy of texture. Soft and dense at the same time. It tastes nutty and earthy with a hint of sweetness.
It is so versatile, too!
You can eat it plain with just a little sea salt and olive oil or gussy it up like I did with this “farroto”.
Farro is a nutrient powerhouse.
In an age where anything carbohydrate seems to be banned, I’m championing this grain for it’s healthy features.
- Low calorie
- Lots of fiber
- High protein for a plant based protein
- Lots of magnesium, niacin, zinc, iron
Farro is a wheat grain. So it’s a no-no for those gluten intolerant folks.
The protein content is great for this little grain. A 3/4 cup serving packs in about 7 grams of protein.
That makes it a great addition to your diet if you are looking for simple plant based protein sources.