The nutritional virtues of farro have long been revered in Italy. Farro is rich in fiber, magnesium and vitamins A, B, C and E. Protein content is also high and when combined with legumes, it forms a complete protein source. The starch it contains is very similar to that of rice and is very low in gluten.
Farro can also be boiled and kept in a well-sealed container in the fridge so it can be then used in soup or simply sautéd with olive oil and garlic for a perfect side dish. Farro is a great grain to play with in the kitchen and be creative as possible.
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