Serving Size: 1/4 cup (45 g)
Calories / Calories: 160
Fat / Lipide: 1 g1%
Saturated / saturés: 0 g0%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 0 mg0%
Carbohydrate / Glucides: 33 g11%
Fibre / Fibres: 5 g20%
Sugars / Sucres: 0 g
Protein / protéines: 6 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 0%
Calcium / Calcium: 0%
Iron / Fer: 6%
Ingredients: Organic emmer farro.
Product Status: Certified Organic
Organic Certifying Body: Pro-Cert
Country of Origin: USA
Warning: Contains wheat and gluten.
Farro Salad with Tomatoes and Herbs Recipe
4 C water
1 ½ C farro
2 tsp salt, plus more to taste
1 lb tomatoes, seeded and chopped
1/2 sweet onion, chopped
1/4 C fresh chives, snipped
1/4 C fresh Italian parsley leaves, finely chopped
1 large garlic clove, minced
2 Tbl balsamic vinegar
Black pepper, freshly ground
1/4 C extra-virgin olive oil
1. Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat.
2. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
3. Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
4. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
5. The salad can be refrigerated overnight. Bring to room temperature before serving.
1. For 1 cup of farro, add 2 ½ cups of salted water in a saucepan.
2. Bring to a boil.
3. Reduce the heat to low or medium-low. Cover with a lid and simmer for 15-30 minutes, or until tender.
4. Drain any excess water. Allow to cool down.
Farro is a staple grain of Tuscany, Italy. It is traditionally used in desserts, salads, and soups. Although it's usually referred to as Spelt in English, some argue that spelt is not true Farro.