Farro with Roasted Mushrooms

Farro with Roasted Mushrooms–perfect for re-blog Monday. Original post was last October. Time to make it again. Feel free to add in some vegetables ( I’m thinking peas would be awesome) or just add it to your salad. A perfect side dish to any entrée. However you prepare it , you will enjoy it.

Cooking with Candi

Farro is one of the oldest grains cultivated by humans. It was originally found in the Middle East, and is now primarily grown in Italy. Farro is delicious and a good source of fiber, as well as protein and iron. It is a perfect source of protein for vegetarians. Farro looks and tastes a bit like brown rice, but it has a more fibrous texture and a nutty taste with hints of oats and barley. It holds its texture better than arborio rice when cooked, which makes it a perfect alternative to risotto. It has a crunchy, nutty complex flavor and is low in gluten. This evening I prepared it like a salad at room temperature. I then added it to my Caesar salad and it was wonderful. It is great on greens or as a side dish. I am going to be making this wonderful grain more and more and I…

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