Non-gluten free farro refers to as the grains of three wheat species.
Italian: farro grande, farro medio, and farro piccolo
French: grand épeautre, moyen épeautre, and petit épeautre
English inaccurately referred to as "spelt". Spelt is commonly grown in Germany, Austria, and Switzerland.
It is eaten plan or in salads, soups, or other dishes.
Insalata à la Funghi con
Farro, Quinoa o Riso Integrale (Italian)
Serves 6
Preheat the oven to 400F (200C)
8 ounces (225 g) organic uncooked farro, or gluten-free quinoa or brown rice
organic mushrooms, sliced
sliced organic shallot or red onion
olive oil
Himalayan salt and black pepper to taste
4 sprigs of thyme, stripped the leaves or dry
2 Tbs. (30 ml) (dairy-free) organic butter
minced organic garlic cloves
organic kale, chopped
balsamic oil
option: sliced cooked organic (dairy-free) sausage
uno 1. Cook grains as directed on the package. (It can be made a day ahead and refrigerated.)
due 2. Use a baking sheet, mix the shallots/onions and mushrooms. Drizzle with oil and add some salt and black pepper.
tre 3. Rost about 15-20 minutes.
quattro 4. Scatter the thyme over them.
cinque 5. Melt the butter.
sei 6. Add garlic for 2 minutes.
sette 7. Add chopped kale for 3 minutes, stir.
otto 8. Add mushroom mixture.
nove 9. Stir in the cooked grain and optional sausage.
dieci 10. Drizzle with balsamic. Serve in bowls.