Farro isn’t a grain we see a lot of in the states. It is a shame because it is delicious, versatile, and extremely healthy! Historically farro is the grain of the Roman Legions. Fortunately for us the “French Haute Savoie” began to serve it in fashionable restaurants which got the grain and about. Maybe trendy households in the states is farro’s next claim to fame?!

There is a lot of confusion about farro and spelt is often labeled as farro. Typically true farro, or “Triticum dicoccum” – its Roman name” must be soaked. However the package of “farro” that I had indicated it simply needed to be boiled, not soaked first. If possible figure out which type of farro you have – the real or spelt type. Don’t let this deter you – give farro a try!

Ingredients:

• 1 c. farro, well washed
• 3-4 cups of water, brought to a boil
• 4 c. of swiss chard, finely cut into strips
• vinagrette of choice (I made an orange flavored vinagrette but I think a balsamic version would have been excellent also)

1. After water is boiling, add farro. Boil 30-40 minutes until cooked thru but with a nice chewiness.
2. While the farro is cooking, saute chard in a teaspoon of olive oil. Once cooked thru remove from heat and set aside.
3. Make a simple vinagrette: 2 parts vinegar to 3 parts oil is a classic recipe. I used the juice of one orange, orange zest, a dash of champagne vinegar, and olive oil.
4. After the farro is cooked, drain the water from it and transfer to a bowl. Mix in chard then add in vinagrette. This dish was great fresh and warm, but I really enjoyed the leftovers from the fridge as well. Enjoy!

Note: I added swiss chard b/c I had some from my CSA box, but farro alone would also be delicious.  It handles additions beautifully: butternut squash, dried tomatoes, fresh summer veggies, etc.  Experiment – this is just one fun recipe!