What ancient grain has more protein than quinoa and twice the calcium, plus fiber and vitamins A, B, C and E? Farro, a type of hulled wheat that has been used in central and northern Italian cuisine for centuries.
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Farro is a light-brown grain that becomes tender, chewy and nutty (a bit like barley) when cooked. According to the New York Times, “Because it is so easily digested and so low in gluten, farro can often be eaten by people who are normally gluten-intolerant.”
In our farro grain bowl recipe, we use the protein-packed ancient grain as a base for Mediterranean-inspired toppings like cucumber, tomatoes, black olives, feta and hummus dressing. One satisfying serving of the recipe provides 21 grams protein and only 550 calories.
Farro Mediterranean BowlHigh in fiber and protein, this grain bowl will be your new fav