Farro salad
Emmer or Farro
Emmer (Triticum dicoccum) is a member of the wheat family of annual grasses. Emmer was first domesticated in the Near East and was widely cultivated in ancient times. Emmer is also called starch wheat, rice wheat or two-grained spelt. Once an incredibly valuable crop, until recently emmer had lost its place among important grain cultivation. It is still cultivated in the mountains of Italy, Spain, Germany, Switzerland, Russia and, more recently, the United States, where up until a few years ago it was used primarily for livestock. Today, you see evidence of emmer’s popularity on many menus, although the more common “farro” is usually the word you see. Farro has health benefits for many of us. Emmer Wheat Nutrition Emmer was a nutritious daily staple of the ancient Egyptians for thousands of years. It originated thousands of years ago and found its way into Italy where it is still cultivated. Emmer is rich in fiber, protein, magnesium and other vitamins. It is a complete protein source when combined with legumes, which makes it an excellent addition to a vegetarian diet or for anyone looking for a plant-based high-protein food source.
Giorgia’s recipe
Ingredients
150 gr Farro
150 gr chickpeas
100 gr feta
30 gr purple cabbage
10 gr mint/basil
Olive oil
Salt
Instructions
If you use dry chickpeas, put them in the water the night before
Fill a pot with water to boil
In the meantime, wash the farro
When the water boils, add a fist of salt
Add the farro + dry chickpeas
Cut the feta into little cubes
Cut the cabbage
Mince the mint or the basil (whichever you prefer)
When the farro is 5 minutes away from it’s cooking point, add the chickpeas (from the can)
When it’s ready, remove all the water and wash with cold water
In a big ball, verse the farro and the chickpeas plus 1 tablespoon of olive oil
When everything is cold, add the rest of the ingredients
Adjust with salt and olive oil
This is one of my favorite summer dishes, perfect for outdoor meals and parties.
