Magazine article Sunset

Go with the (Old) Grain

Magazine article Sunset

Go with the (Old) Grain

Article excerpt

food guide

* A wheatlike grain popular during the golden days of old Rome has enjoyed a revival in Italy and now is popping up in Italian delicatessens and natural-food stores here. In Italy it's called farro or farro intern; in botanical Latin, Triticum dicoccom.

By any name, the grain has an appealing earthy, wholesome flavor and a texture that's at once chewy and creamy. It makes a delicious alternative to cracked wheat, rice, and similar side-dish carbs with meats, poultry, and fish. Cooked with sausage, then mixed with diced apples for a sweet crunch, farro makes a savory side dish for roast chicken.

Italian Farro with Sausage and Apples

PREP AND COOK TIME: About 40 minutes

MAKES: About 6 cups; 4 to 6 side-dish servings

Per serving: 181 cal., 19% (35 cal.) from fat; 9.4 g protein; 3.9 g fat (1.3 g sat.); 27 g carbo (2.7 g fiber); 150 mg sodium; 7.1 mg chol.

[Sidebar]

Farro cooking tips

[Sidebar]

My experience in cooking farro contradicts the instructions I've come across. …

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