How to re-create this recipe:
- 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:
- 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.
- In the meantime prepare the sweet peppers and gremolata mixture.
- Dice the peppers into small square pieces (make sure to disgard the inside seeds) and set aside.
- 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.
- 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.