If you haven’t met farro but, allow me introduce you.
Farro is an historical grain with prolonged-in the past origins in western Asia. It has an earthy, nutty taste and a chewy texture that operates well in anything from winter season soups to hearty salads.
Italian cooks have loved this grain for several years, and it is starting to capture on in this article, also. Give it a consider in this hearty, but straightforward, food of cooked farro, sautéed mushrooms, and greens!
