I am always looking to mix it up and try new things – from recipes to workouts to life in general! Last night marked a new first for me. This was my first time cooking with and trying farro. Maybe you are like me and you have never even heard of farro….farro whaaaaat?!
Farro is an ancient whole grain, that some say is the original ancestor of all other wheat species – “the mother of all wheat.” Farro was a staple food in the diet of ancient Romans and was even used as a form of currency! Today this Old World grain is still highly regarded in Italy and is used in many traditional stews, casseroles, and salads.
I really enjoyed it – prepared similarly to rice, farro has a light nutty flavor and slightly chewy texture! And a plus, farro is high in fiber, low in fat, and high in protein!
After much searching up and down the aisles of the health food section, I finally found the farro near the dried beans. If you aren’t able to source farro in your local store – Bob’s Red Mill Organic Farro is an option.
I am excited to integrate this delicious whole grain into more cooking – tonight was Farro Mushroom Soup!! MMMMM!! I’m not even joking – this soup was AMAZING!!!
**Spoiler Alert** I think it was due to the secret ingredient….fresh ginger!!!
- 8 oz. sliced white mushrooms
- 8 oz. sliced baby bella mushrooms
- 1 Tbsp. olive oil
- ½ medium onion, diced
- 3 carrots, peeled and diced
- 2 Tbsp. minced fresh ginger
- 3 garlic cloves, minced
- ½ tsp. red pepper flakes
- 1 cup dried farro
- 5 cups broth, any variety
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. rice vinegar
- Salt and pepper, to taste
- Parsley, to garnish
- In a medium saucepan, combine farro and 3 cups of water. Bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain off any excess liquid.
- While farro is cooking, lightly coat a large pot or Dutch oven with olive oil. Add the onions, carrots, and ginger. Cook, stirring occasionally, until veggies are tender.
- Add garlic, red pepper, and salt.
- Add the mushrooms and cook until tender. About 5 minutes.
- Once the farro is cooked, add it to the large pot along with the broth, soy sauce, and vinegar. Cover and simmer until heated through - about 20 minutes.
- Adjust salt & pepper as desired, garnish with parsley, and serve.