If you have yet to try Farro, now is the time!
Farro is a whole grain that is an excellent source for complex carbohydrates. Additionally, farro has twice the amount of fiber and protein of modern wheat. This delicious grain has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels. While farro does contain gluten, the gluten molecules are weaker than modern wheat, making it more easily digested.
Here is a simple recipe to introduce you to this new grain!
* Cook farro according to the directions on the bag. I undercook it, as I prefer mine with a little bite rather than too soft.
* While farro cooks, saute a chopped shallot until cooked through. Set aside in a bowl. Then saute two drained cans of chic peas in olive oil for a couple minutes. Set aside in another bowl. Saute a box of spinach and/or arugula in olive oil and again set aside. Finally saute chopped zucchini.
* When zucchini are cooked, add back the shallots, chic peas and greens. Mix together and then add farro.
* Stir in one bunch of finely chop parsley, leaves only, no stems.
* Whisk together the juice from one lemon, 3 TBS olive oil, salt and pepper.
* Right before serving, drizzle the dressing, toss thoroughly and sprinkle 1/2 cup of parmesean cheese shavings to the top of the salad.