Prep 10 mins
Cook 20 mins
Tired of rice as a side dish, try farro a nuttier, chewier, just all around more interesting choice! Once you have it you'll make it often. May be the oldest cultivated grain, farro (Triticum dicoccum) or Emmer wheat is still widely used in Italy. Farro is lower in gluten and may actually be tolerated in people with gluten intolerance's (if you do have a true gluten allergy, you also want to avoid farro). Farro is high in protein – up to 20% - and also a good source of B vitamins
- 1 cup semi-pearled cracked farro, picked over for any stones and debris and rinsed (6 ounces)
- 1 tablespoon olive oil
- 1⁄3 cup onion, diced
- 1⁄3 cup orange bell pepper, diced
- 1 garlic clove, minced
- 1⁄3 cup marmalade
- 1 teaspoon smoked paprika
- 2 cups hot water
- In a medium high heat pot stove top or a rice cooker set on add oil when hot add onions, peppers, and garlic stirring for 3 minutes. Add remaining ingredients.
- Cook stove top 20-30 minutes. Cooking in ricer cook according to directions.
- When done stir and fluff.
- Enjoy garnished with an orange slice.
I love farro, and the orange and smoked paprika here are great flavors with it. The only thing I thought was missing was salt- I felt adding salt helped bridge the sweetness and bitterness (the marmalade I use includes peels and has a nice bitter edge to it).
Yum! This was a last minute addition to dinner, so used red bell pepper instead of yellow and apricot jam instead of marmalade. Served with grilled pork chops and roasted broccoli. Loved the combination of sweet and smokey in this different side dish. Bought a big bag of organic farro at Costco, and am looking forward to more delicious dishes. Thanks for sharing the recipe!
This was my first experience with farro so I was unsure of what to expect. The flavors in this dish are delighful. It was sticky, sweet, had a smoky background with a nice orange taste. (The only thing I changed in the recipe was to add the zest of one orange & half a teaspoon of salt.) I was however disappointed in the farro itself. It was far, far chewier than expected. I cooked for the full 30 minutes & all liquid was fully absorbed. I didn't know whether to add more water or this was the the desired result. I will make the recipe again to enjoy the flavors, but use brown rice. Thanks for sharing your recipe. I enjoyed trying a new ingredient & knew your recipes would be a good place to start. :-)