Day 194 -- A Farro Tale

I'm always looking for new foods to try, especially when it comes to grains and veggies.  So when I kept reading about farro, I started a search for the grain at my local markets.  I finally stumbled across it a few weeks ago and I'm currently mulling over what to do with it.

A wonderful article on the history of farro, Farro: The Ancient Years can be found on this website, Farrolicious, devoted entirely to the grain.  According to Farrolicious, farro or emmer is an ancient grain, dating back 17,000 years to the beginning of agriculture in the Fertile Crescent Region of Mesopotamia in the Middle East.   In ancient Egypt, emmer wheat was especially valued, where it was the staple crop. It was also depicted extensively in ancient Greek, Hebrew, and Latin Historical references. In Egypt, emmer was the primary ingredient in ancient Egyptian bread and beer and farro has been found in Egyptian tombs.


The Roman Legions ate farro as they marched across the European continent and into the Middle East. Not only did the Romans consume farro, but they used it as currency. After the fall of the Roman Empire, new and more productive varieties of wheat were discovered and developed and farro became scarce except for isolated fields in Italy.  The French rediscovered farro and it began to appear in fine restaurants.  The low yield and high price now make this grain less of a staple and more of a luxury.

Farro is rich in fiber, iron, magnesium, and vitamin B, and is almost always grown without chemical pesticides or fertilizers. Because it is so easily digested and low in gluten, farro can often be eaten by people who are normally gluten-intolerant.   I came across this recipe for Warm Farro with Roasted Artichoke Hearts, Tomatoes and Leeks from Sarah's Cucina Bella.   I haven't used artichoke hearts in a dish yet, even though I love them.  And the only appearance leeks have made is in my kimchi recipe.  So, I will report back and let you know how this recipe turns out and what it tastes like to eat a food that's been around for 17,000 years.

ETA:  Yummy yum yum yummers!  This has just five ingredients and yet it is so flavorful!  Nutty farro, tangy artichoke hearts, creamy leeks and sweet tomatoes.  Don't leave out the parsley because it adds a whole other level of flavor.  And though three leeks seems like a lot, the leeks are the best part of this dish, so don't skimp.  With a little salt and fresh ground pepper, this a great meal.