Farro is a grain similar to pearl barley, but it's dried in such a way that instead of being fluffy and spongy it becomes chewy and nutty. You may have difficulty getting hold of it, but if you can find it you'll be using it all the time – it has an unusual flavour half-way between rice and couscous (this recipe will also work well with both of these). In Italy it was a major food for the ancient Romans, who used it to make bread, porridge and soup before they got hold of wheat. Nowadays it's used in salads, soups, stews, even pastas. You should be able to buy farro in good Italian delis, and supermarkets have started to stock it in the special selection aisles. Here's a recipe for one of my fave salads – give it a go.
Copyright © David Loftus
Farro salad with roasted veg (Insalata di farro con verdure al forno)
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Nutritional Information - Amount per serving:
- Calories 156kcal
- Carbs 21.8g
- Sugar 6.0g
- Fat 3.6g
- Saturates 0.6g
- Protein 6.3g
This recipe is adapted from:
Jamie's Italy
&p[summary]=Farro is a grain similar to pearl barley, but it's dried in such a way that instead of being fluffy and spongy it becomes chewy and nutty. You may have difficulty getting hold of it, but if you can find it you'll be using it all the time – it has an unusual flavour half-way between rice and couscous (this recipe will also work well with both of these). In Italy it was a major food for the ancient Romans, who used it to make bread, porridge and soup before they got hold of wheat. Nowadays it's used in salads, soups, stews, even pastas. You should be able to buy farro in good Italian delis, and supermarkets have started to stock it in the special selection aisles. Here's a recipe for one of my fave salads – give it a go.&p[description]=Farro is a grain similar to pearl barley, but it's dried in such a way that instead of being fluffy and spongy it becomes chewy and nutty. You may have difficulty getting hold of it, but if you can find it you'll be using it all the time – it has an unusual flavour half-way between rice and couscous (this recipe will also work well with both of these). In Italy it was a major food for the ancient Romans, who used it to make bread, porridge and soup before they got hold of wheat. Nowadays it's used in salads, soups, stews, even pastas. You should be able to buy farro in good Italian delis, and supermarkets have started to stock it in the special selection aisles. Here's a recipe for one of my fave salads – give it a go.&p[url]=http://www.jamieoliver.com/recipes/vegetables-recipes/farro-salad-with-roasted-veg-insalata-di-farro-con-verdure-al-forno&p[images][0]=http://www.jamieoliver.com/_int/rdb2/upload/201_1_1350897926_med.jpg)
. In Italy it was a major food for the ancient Romans, who used it to make bread, porridge and soup before they got hold of wheat. Nowadays it's used in salads, soups, stews, even pastas. You should be able to buy farro in good Italian delis, and supermarkets have started to stock it in the special selection aisles. Here's a recipe for one of my fave salads – give it a go.)
Method
Preheat the oven to 200ºC/400ºF/gas 6. Soak the farro or bulgar wheat in cold water for 20 minutes, then drain. Slice the courgettes across into chunky half-moons and put them into a large roasting tray. Add the remaining vegetables and the garlic cloves and toss together with a good splash of olive oil. Season with pepper and a tiny pinch of salt. Try to spread the vegetables out in one layer, as they'll roast better this way (use 2 trays if you have to). Roast in the preheated oven for 30 to 40 minutes, removing the trays and carefully shaking them now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle a little vinegar over the vegetables as soon as they come out of the oven and set aside to cool. When cool, tip on to a large chopping board, add the fresh herbs and chop finely.
Place the farro or bulgar wheat in a large saucepan, cover with fresh cold water and bring to the boil. Simmer for 20 minutes, or until tender, and drain well. Dress with olive oil and the lemon juice, season with salt and pepper, and toss with the roasted herby vegetables. Scatter over the reserved fennel tops and serve.
BUYING SUSTAINABLY SOURCED FISH
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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council
http://www.msc.org/
Fish Online
http://www.fishonline.org
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