Farro

Apparently it's not wheat, it's slightly different and quite hard to come by. But if you do, I plan to hunt down a delicious recipe for you.

OKAY?

okay.

Cracked Farro Pudding

1 cup cracked Farro

2 cups water

1 pinch salt

¹/₂ cup currants

1¹/₅ cups date paste (recipe follows)

1 tsp. cinnamon, ground

1 tbs. lemon zest, grated (approx. 1 lemon)

optional fresh mint, pistachio pieces

Bring water to a boil with a pinch of salt, stir in Farro, cover and steam on low about 10 minutes. Allow to cool, then mix in other ingredients.

Savoury farro recipe from 1585

100 grams of shelled and peeled almonds,

100 grams Farro

one packet of saffron,

2.5 liters of broth of personal choice of stock with no spices, salt, pepper.

Directions (for 4 servings): let the almonds sit in water for 4 hours. Crush them into a paste. Soak the farro in water for at least 6 hours. Drain the water from the farro, replace with the broth, and cook until tender, stirring often. Save some broth for later. Add the almonds, saffron, pepper, and salt, and stir continuously until smooth. Add the remaining broth if necessary.

Savoury Farro

100 grams of farro,

2,5 liters of meat or vegetable broth,

2 egg yolks,

a pinch of saffron,

salt,

black pepper.

Directions

Cook farro. Beat the egg yolks in a dish with a little broth, and pour into the farro mixture. Add the saffron, salt, and pepper, and stir delicately to allow the broth to become very smooth. According to personal taste, add cinnamon and coriander.

Sweet and Spicy Farro, with apples and cashews

(I borrowed this from

http://5secondrule.typepad.com/files/sweet-and-spicy-farro-1.pdf until I can invent my own recipe)

1 cup semi-pearled farro

2 teaspoons butter

2 medium apples, cored but peel left on, diced

1/2 cup roasted, unsalted cashews

1/4 teaspoon cinnamon

1/8 teaspoon cardamom

Pinch black pepper and pinch cayenne

1/2 teaspoon salt

1/4 teaspoon lemon juice

Additional cinnamon, plus brown sugar and milk for serving

Place farro in a medium saucepan and cover with cold water by about one inch (about 3

cups water). Set over high heat and bring to a boil. Reduce heat and simmer gently until

grains are tender, about 20 minutes. Drain in a colander, and dry the pot.

In the same pot, melt the butter over medium heat. Add the apples, cashews, spices, salt,

and lemon juice, and raise heat to medium high. Cook, stirring occasionally, until the

liquid evaporates and the apples soften and begin to brown, about 8 minutes. Add to the

farro.

If making in advance (as recommended), cool completely and store, covered, in the

fridge. In the morning, dole out a portion and microwave with a healthy glug of

milk. Sweeten with brown sugar and sprinkle with additional cinnamon, if desired.