Copyright MarcaRelli 2023
Why does my shopping cart always have a thumpy wheel? Do all shopping carts have a thumpy wheel or do I keep getting the same thumpy-wheeled shopping cart every time I go to the supermarket? Thumping down the rice isle I noticed that Uncle Ben is missing. Did he pass away? He was pretty old. His warm smiling face was something of a comfort to me, not to mention that his rice was excellent and always my go-to brand.
Then I came to the not-rice stuff that’s usually occupying the same aisle as the rice stuff. You know, Queenwa or keenwah or however the heck you say it. Then there’s Cous-Cous which sounds to me like baby food. And tucked in between the two, Farro.
Farro is an ancient Mediterranean wheat grain that cooks up nice like Risotto. It has a nutty flavor, a good chew and packs six grams of protein into a 1/4 cup serving – twice the protein of rice. Farro has been around thousands of years and is said to have sustained the Roman legions back when Rome ruled the world. It is quite filling and can easily stand up as a main course or as a side dish to just about anything. It can also be eaten cold and dressed like a salad.
Our Farro recipe is purposely uncomplicated. This simplicity allows the sweet nuttiness of the Farro to emerge as the star. And all of these ingredients would have been available in ancient Rome. Cool huh?
Need This
1 package of Farro. (you’ll find it in the supermarket rice aisle)
Extra Virgin Olive Oil
Dried Thyme
Garlic Powder
Salt
2 whole Lemons
Cayenne Pepper (optional)
Do This
Follow the cooking instructions on the Farro package.
Use clean cold water to boil the Farro until cooked (about 12 minutes). You want the Farro to be about the same consistency as macaroni cooked Al Dente.
Drain the water off the Farro in a colander.
Move the drained Farro into a large bowl.
Drizzle the olive oil over the Farro. At least a 1/4 cup, or more if you like. Mix well.
Cut one of the lemons lengthwise into quarters. Squeeze the juice out of each of the quarters over the Farro. Mix well again.
Add salt to taste, then dash in the dried thyme and garlic powder. Dust in a little cayenne now – of using. Mix well then taste test. Add more seasoning to taste (or don’t).
Cut the remaining lemon up crosswise then cut the discs into half moons. Serve the lemon wedges on the side.
Serve warm.
Serves 2. My cost approx $ 4.80 total – about $ 2.40 per serving.