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Farro is pretty hard to find. I've been unable to find it locally so far, but it can be mail ordered. I had it for the first time at a cooking demo by a local chef at the Cleveland Botanical Garden this summer. She made a risotto with it. OMG was it good! Of course she had all kinds of butter and cream in it! My understanding is that it is an 'original' form of wheat, much higher in protein, but it doesn't give the yield that current variets of wheat do, so it is not raised much. I'd love to give it a try for myself, so I'll keep looking. Hoping that it will taste as good without all the dairy fat.
If it comes from a plant, eat it; if it was made in a plant, don't. Michael Pollan
What you do to yourself, you do to the world.
What you do to the world, you do to yourself.
It just goes to show you, it's always something--if it ain't one thing, it's another