Fabulous Farro: Cook Once, Eat Twice
Farro is a staple of Italian cooking—the nutritious whole-grain ancestor of modern wheat and a wonderful substitute for other grains in soups, salads, and stuffings (even in this mock “risotto” for tonight’s dinner). And cooked farro can easily be turned into a salad the next day, one that’s terrific served at room temperature, which makes it deal for picnics. (Cook 2 pounds total and save what’s left over for the salad recipe.)
Day One (Dinner): Here’s a wonderful twist on classic risotto: farrotto with artichokes. Not only does this version taste good, but it’s packed with much more fiber and nutrients than traditional white, arborio rice, the standard for the dish. Adding fresh sage, rosemary, and basil provides a depth of taste, too, while frozen artichokes also punch up the flavor.
Day Two (Lunch): For the next day’s farro salad with fried cauliflower and prosciutto, you’ll also want fresh herbs like marjoram and parsley. To save time and calories, I bake the cauliflower instead of frying it (at 400 degrees for about 30 minutes). Baking gives a richer taste, with less fat but with the same crisp texture on the outside of the florets. This salad is great for any portable meal and packs well for office lunches too.