Farro with Gremolata

farro with gremolata

How to re-create this recipe:


(serves 2-3)

  • 1 cup of Farro
  • 3 cups of water
  • Zest of 1 lemon
  • 1 tsp of salt
  • 1 red, 1 yellow, 1 green mini sweet peppers (diced into small square pieces)
  • 2 garlic cloves (chopped finely)
  • 1/2 cup of chopped parsley
  • 2 anchovy fillets (optional, chopped finely)

Putting it together:

  1. After rinsing the grains in a colander, place 3 cups of water in a small stock pot and bring to a low boil. Add Farro and 1 tsp of salt and cook for 15 minutes until “Al Dente” with a slightly chewy texture.
  2. In the meantime prepare the sweet peppers and gremolata mixture.
  3. Dice the peppers into small square pieces (make sure to disgard the inside seeds) and set aside.
  4. For the gremolata, combine the lemon zest, chopped garlic, chopped parsley, and chopped anchovy fillets and add this mixture to the diced peppers in a small bowl.
  5. When farro is done cooking, drain any remaining liquid and toss the peppers and gremolata with the farro.

Nourishment for your body:

Farro is a whole grain and an excellent source of fiber, protein and iron. Bell Peppers are low in calories and composed of 92% water. Bell peppers are loaded with vitamins and minerals including, Vitamins C,  B-6, K-1, E and A. They also have potassium and folate.

Tips when cooking:

Farro is a versatile grain. It can be used as a side dish or in place of your traditional main course pasta dish or rice dish (just shave some parmesan cheese on top like you would on a bowl of pasta).  The grain itself absorbs flavors well. Farro can also be tossed into a cold salad preparation or put in soups.

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