{"id":400,"date":"2006-05-31T12:00:00","date_gmt":"2006-05-31T12:00:00","guid":{"rendered":"http:\/\/blog.beliefnet.com\/chatteringmind\/2006\/05\/falling-for-farro.html"},"modified":"2006-05-31T12:00:00","modified_gmt":"2006-05-31T12:00:00","slug":"falling-for-farro","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/chatteringmind\/2006\/05\/falling-for-farro.html","title":{"rendered":"Falling for Farro"},"content":{"rendered":"
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My friend Myra Klockenbrink, who will soon graduate from the Integrative Nutrition Institute<\/a>, has introduced me to a new whole grain (actually, it’s a very ancient one): farro<\/a>! <\/p>\n

“Farro (pronounced FAHR-oh) was one of the first grains known to man and kernels have been discovered in Egyptian tombs,” writes Italian food expert Michele Topor<\/a>. “For centuries, this ancient unhybridized form of wheat has been grown throughout the Mediterranean basin. Farro gave rise to the Italian word for flour, farina<\/i>. It was the standard ration for Roman Legions that expanded through the Western World.”<\/p>\n

Ask for it at your local health food store. It cooks up like rice or barley, is wonderful in soups, and has a stick-to-your-ribs quality. We ate it last night as a side dish with a bit of sea salt and organic butter. I could see it as a breakfast cereal with milk, currants, ground flax seed, and maple syrup. Or as a cold salad. Here’s a farro with tomatoes and herbs <\/a>recipe.<\/p>\n

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My friend Myra Klockenbrink, who will soon graduate from the Integrative Nutrition Institute, has introduced me to a new whole grain (actually, it’s a very ancient one): farro! “Farro (pronounced FAHR-oh) was one of the first grains known to man and kernels have been discovered in Egyptian tombs,” writes Italian food expert Michele Topor. “For…<\/p>\n","protected":false},"author":374,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-400","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nFalling for Farro - Chattering Mind<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beliefnet.com\/columnists\/chatteringmind\/2006\/05\/falling-for-farro.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Falling for Farro - Chattering Mind\" \/>\n<meta property=\"og:description\" content=\"My friend Myra Klockenbrink, who will soon graduate from the Integrative Nutrition Institute, has introduced me to a new whole grain (actually, it’s a very ancient one): farro! 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