This ancient strain of hard wheat, also known as emmer wheat, has a roasted, nutty flavor and a distinctive chewy texture, reminiscent of barley. Not only is farro nearly twice as high in fiber and protein as common whole-grain wheat, but it’s also richer in magnesium. Instead of the kind known as perlato (or pearled, which means it’s been hulled completely), Weil recommends either whole farro or the semi-pearled variety, since both have more of the fiber- and nutrient-rich bran intact. Farro has long been a staple of Italian dishes (it’s said to have sustained the Roman legions) and works especially well in risottos, soups and hearty winter salads, where you can use it as you would rice, noodles or couscous.
Source Andrew Weil, MD, founder and director of the University of Arizona’s Center for Integrative Medicine; co-author of True Food: Seasonal, Sustainable, Simple, Pure
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