Farro may be my favorite grain it cooks quickly and goes with any meal. Rich in fiber and complex B vitamins, with more protein than wheat, this ancient grain with a low-gluten content can be traced back to 5000 BCE.
- Yield: 3 Servings
- 2 teaspoons extra-virgin olive oil
- ½ red onion, diced
- 2 garlic cloves, minced
- Sea salt
- ¼ head cauliflower, broken into small florets
- ½ lemon zest
- 1 cup farro
- 2 cups spring or filtered water
- 2 to 3 sprigs fresh basil, leaves removed, coarsely chopped, for serving
How to Make It
- Warm the oil, onion, and garlic in a medium saucepan over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for 2 to 3 minutes. Stir in the cauliflower and lemon zest.
- Add the farro and water and bring to a boil. Add a generous pinch of salt, cover, and reduce the heat to low. Cook until all the liquid has been absorbed and the farro is tender, 20 to 25 minutes. Stir in the fresh basil and serve warm or at room temperature.