Emmer Farro (riticum dicoccum or farro medio) is the tastiest grain we’ve eaten. It is versatile to use as a sweet or savory side dish or main meal. The stand-alone taste is sweet and nutty and does not need much enhancement, if any.
A few interesting tidbits about Emmer Farro: Farro is actually the name of a group of ancient grains that includes Einkorn, Emmer and Spelt. Emmer Farro is an ancient grain that originated from the Fertile Crescent about 10,000 years ago. One of my favorite sourdough bread makers uses Emmer in her bread, and it is well tolerated by people who cannot normally handle gluten. This might be due the chromosomal structure of Farro (less than modern day wheat) or the fact that it is lower in gluten, or both. Emmer Farro is high in protein and has vitamins including A, C, D and E and minerals including zinc, iron and magnesium.
- 1 cup organic emmer farro
- warm filtered water plus 1 Tbsp whey, yogurt, kefir, buttermilk, apple cider vinegar or lemon juice
- additional filtered water
- Place farro in warm water mixture, with enough water to cover the grains. Cover and soak overnight.
- In the morning, strain and rinse farro.
- Place the farro in a deep pan, cover with water and cook for about 15 minutes. I prefer the cooked farro to still be a bit crunchy, so please cook to your preference.
- Top with cinnamon and cream, or whatever you like and enjoy!