Description

This new-to-the-masses grain is actually a relative of today's wheat. Farro offers a great addition to salads, soups, and bowls, and can be flavored with fresh herbs, sauces, or cheeses and served in place of rice or pasta. Its nutritional benefits - including high levels of protein, fiber, magnesium, and zinc - make it a healthy and hearty addition to nearly any meal. *Contains gluten

To cook farro, combine 2 cups water with 1 cup farro in a pot and bring to a boil. Reduce heat to low, cover, and simmer for 25-40 minutes, until grains are tender but toothsome. Drain out any excess liquid (if any). Serve farro as a grain side with roasted chicken or pork, substitute for bulgur in a tabouleh salad, or add it to your favorite grain salad or bowl.

Supplier
Homestead Gristmill's historic timber-frame mill was originally built circa 1760 in the Long Valley of western New Jersey. Water-powered mills such as this one once dotted the American countryside. In use for almost one hundred and sixty years until it closed in 1918, Homestead Heritage found the mill in 2000, neglected and in disrepair, and brought it to Texas, where it has found a new home and renewed life as a working building at Homestead Heritage. Given a new life as Homestead Gristmill, the mill is now open to the public year round, grinding fresh whole wheat flour and corn meal, much as it did over 230 years ago. In addition to three types of wheat and corn, they also grind oats, rye, spelt, rice, buckwheat and soybeans. They use the single-step process of grinding with natural granite stones which preserves the nutritional value of the grain.

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