There is a friend who shares my love of cooking. She has a broad base of food knowledge and prefers things a bit on the spicy side of the spectum. My pallet is more conservative although I do try to push beyond my comfort zone sometimes. I usually learn something from her when we cook together and sometimes the favor is reciprocated. Of course being the ultimate gastronomist, she has all the proper utensils and gadgets. Williams Sonoma has got nothing on her. If there is a unique spice or herb, this woman probably stocks it!
Giving credit where due, she probably is the reason I have become so passionate about meal preparation. Many an evening we have spent holed up in her well equipped kitchen, sipping wine, listening to good music, chopping, mincing, mashing and laughing. While not necessary a Weight Watcher’s endorsed program, it has been cheap therapy. And frequently when we have gotten together, a meal has been planned into the agenda.
During an Italian grocery shopping excursion to the local COOP in Tuscany, my friend found a “new” grain that peaked her curiosity. It turns out farro is an ancient grain which has been feeding the Mediterranean populations for thousands of years, rich in fiber, magnesium and vitamins. It is also easily digested and low in gluten, making it a good choice for those with wheat tolerance issues. It is similar in appearance to wheat berries and/or brown rice and has a pleasant nutty taste. Often used in soups, salads and hot dishes, farro can also be a substitute for arborio rice in risotto. We didn’t get the opportunity to prepare a meal with farro in Italy but once back home, I was determined to get acquainted with it.
I first opted for the risotto. I love the creamy consistency of a risotto and how it sticks to your ribs like a classier version of mac and cheese! This particular recipe includes millet, another smaller seeded grain that gives this dish a more porridge-like texture. Millet is full of important nutrients and heart protective properties. Regular consumption may even reduce the risk of Type 2 Diabetes!
Ingredients
• 3/4 cup / / 5 oz / 150 g uncooked millet
• 4 tablespoons extra virgin olive oil
• fine grain sea salt
• 1/4 cup / 2 oz / 55 g unsalted butter
• 2 medium yellow onions, thinly sliced
• 1 garlic clove, smashed and chopped
• 2 cups / 14 oz / 400 g semi-pearled farro
• roughly 7 cups / 1.6 l good-tasting vegetable broth
• 2 big handfuls of freshly grated Parmesan
* I took the liberty of adding a few dried porcini mushrooms during the simmering process.
Directions
It works best to cook the millet and farro separately here. Start by adding the millet to a small thick-bottomed saucepan over medium heat. Toast it, stirring constantly, until the millet is golden and fragrant - just a few minutes.
Add 1 3/4 cup / 475 ml water, 1 tablespoon of the oil, and a couple generous pinches of salt. Stir, bring to a simmer, cover, and cook for about 20 minutes, or until the grains are cooked and free of liquid. Taste, and if they need more time, cook for a few minutes more, then remove from heat, and leave covered for another 5-10 minutes. Fluff with a fork, and set aside....but I’d recommend not waiting to long to enjoy it or somebody may beat you to it! Delicioso!
*Additionally I finished it off by mixing in about a cup of cubed, roasted butternut squash and
a bit of cinnamon and nutmeg.
Apparently my proof reader failed me or I emailed the "un-proofed" version. I found two errors and I apologize!!
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