Wednesday, December 18, 2013

Farro Risotto

I had heard of a grain called Farro (also called emmer), I believe it's an ancient grain, but had never eaten it until we were in Seattle a month ago and I had delicious farro risotto.

I am hooked.

I finally picked some up at the local Planet Organic. I soaked it overnight in water with a tablespoon of apple cider vinegar (breaks down the phytic acid, which blocks mineral absorption and protects the seed from predators). Yesterday I made a new batch of chicken stock. I got smart this time and stored it in 1L, 250mL and 125mL jars instead of the nearly-two-litre buckets I have. Much more usable for the freezer!!

Anyways, faro is lovely. It is not gluten free, but like spelt it is much lower in gluten content than regular wheat. It has quite a dense texture, very nutty. The other benefit of soaking it, is that it makes the grains really soft after you cook them. 

It's small, like rice (farro on the left, brown jasmine rice on the right). But tastes almost sweet and quite nutty.

I used a standard risotto recipe (1 cup of rice, 1 litre of stock, 1 onion, salt and thyme). I added mushrooms, because I love the creamy mushroom taste. I also added bok-choi from the farmers market.

I used full grown bok choi, next time I'll use baby bok choi, since it's a more neutral flavour. But super tasty!

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