Farro is one of those grains I never really heard of until recently and I can't understand why! Its delicious, super nutritious, and incredibly versatile. You can use it in soups in place of barley, as a pasta base in place of orzo or risotto rice or other small pastas, you can toss it into salads, or replace farro in any rice dish.
Farro is on the level with quinoa in terms of nutrition. Good source of carbs, fiber, protein, vitamins and minerals. Clemson University has a great one page write up of all the benefits of farro:
If you have an overload of eggplant from your summer crop this is a great new way to enjoy it! A little salty, a little spicy, and full of delicious flavor thanks to fresh basil and green olives! This is a great side dish or main entree!
This is a new take on risotto, but with farro instead of arborio rice. It only takes about 20 minutes to make and couldn't be any easier!
Farro is another ancient whole grain that seems to be making a comeback in modern dishes. Its high in fiber, iron and protein. You can easily substitute barley, wheat berries, or quinoa in this recipe if you'd like. A great summer salad - filling, sweet, and crunchy with a zip of balsamic splashed over the top.