This farro....I cannot describe it adequately. Mere words to wrap around a grain that is so robust and substantial on it's own that it can play center stage to any meal are lacking. I was vegetarian for 7 or 8 years and never experienced this lovely grain or I may never have come back to the dark side. It's like eating a cross between a brown rice made from nuts with decades of nutrients popping through and delighting the tastebuds. So much flavor, crunch and presence that it warms the soul. Anson Mills hails it a robust, muscular big wheaty presence. Pair that with a nice red wine, some warm broth and veges and you have yourself a gourmet vegetarian meal without realizing you are not eating meat. Substantial by anyone's standards. Tonight's fare was Piccolo Farrotto a la Anson Mills, my newest crush. The grains were bursting with flavor and all I had with it was roasted broccoli and warm bread with rich olive oil and herbs. Stuffed without overeating. Such a nice way to end a crazy week as we ease into fall. Basic recipe is to cook the farro, then simmer it with stock, white wine and bay leaf until all are tender. At the end simply garnish by incorporating fresh parsley and Parmesan Reggiano. Simply stunning. Thanks, Anson Mills, for opening my eyes yet again to your amazing antebellum grains. Bon appetit!
Recipe at AnsonMills.com
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