Farro. It’s a cereal grain that could punt white rice to garbage cans off the Amalfi Coast (buoyant, obedient garbage cans that is).
Farro is an italian piece of awesomeness that can noticeably dominate other common grains. Let’s just say it’s the kale of grains. Cray, right? It’s just. true.
It brings it all to the table. Literally. It’s refreshing with a hint of a nutty flavor but tastes just natural enough not to steal the show. According to Rachael Ray experts, farro has four times as much fiber as white rice! Fantastic four. It also has a ton of magnesium which can help reduce stress and relieve muscle tension. And who doesn’t need that?
It goes with everything! Farro can be added to any of your favorite vegetables, soups, salads and Italian dishes to give you that delicious enriching carb that you need.
I recently had a farro dish with kale, tomatoes, basil, and lemon olive oil, and it solidified my newfound love for this grain.
You have to try it as soon as you can physically get to a market.
It is delicious. It is healthy. It is CRAY.
For more info on farro and farro recipes, check out the following articles from some pretttyyy reliable sources:
CrayFoolery 