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| Cooked Farro in 10 minutes or less = Farro Spezzato |
As you may have gathered from my past writings about this ancient grain, I truly believe that it is indeed an important food - perhaps the origin of our food chain. Archaeobotanists believe that emmer (Triticum dicoccoides) dates back to the paleolithic age, about 17,000 years ago, and is one of the first domesticated grains on earth. These ancient, ancestral grains are, in the true sense of the word, natural, wholesome and not bioengineered.
 Before I get too far, I wanted to try to clear up some confusion over the usage of the name, "farro." I am pretty confident that I will get parts of this wrong - but here goes...
Farro is a generic name used to cover three "hard" wheats: spelt (farro grande or Triticum spelta), einkorn (farro piccolo or Triticum monococcum) and emmer (farro medio or Triticum dicoccum). The three grains differ from durum wheat in that they are all non-threshable so all are harvested with the hull around the kernel left intact. Some will say there is little difference between these three grains in look ... but in my experience all three taste and handle slightly differently. If I had to pick one, I would choose the oldest one... emmer farro (Triticum dicoccum). It has a wonderful chewy texture, a nutty flavor and, when combined with legumes, is a complete protein.
Typically, whole emmer farro is soaked for 8 hours and then boiled for 20 minutes. It is quite easy as long as I remember to plan our dinner at breakfast time. But for me, soak in the morning and eat at night rarely happens. Alternatively, if not soaked beforehand, emmer can be boiled for 32 to 40 minutes - just make sure you use ample liquid.
 But cooking farro spezzato (cracked emmer) is much easier and requires a lot less planning. Last Friday, while most of us were engaged in a meeting and had completely forgotten about lunch, Eliza showed up with a container of barbecue pork and a plan; to cook up a quick emmer pilaf and to use up a few of the wild ramps that were languishing in our fridge. She poured about 2 tablespoons of her favorite oil (Rice Bran) into the electric wok (a promotional gift my daughter got when she opened her first checking account...), dropped in a few cloves of black garlic and sliced ramps, and sautéed them for a few minutes. Then she added a cup of Farro Spezzato, sautéed everything for a few more minutes, added three cups of chicken stock, and simmered for yet a few more minutes — or until all the liquid was absorbed. The total cooking time was about 10 minutes, and you have a healthy, whole-grain side (or, in this case, meal.) It took us only moments to forget about the pork and pig out on this wonderful, simple and quick dish! I can't wait to have it next Thursday... if there is any farro spezzato left!
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Brown lentils are one of earth's first domesticated crops, and are still one of the most widely used pulse in existence. They have a relatively short planting and harvesting time and can grow well even in poor soil. They are easily dried and stored for long periods of time, and are quick to prepare.
Lentils are a "cinchy" way to add fiber and protein to your diet without adding fat or calories. Its hearty flavor goes a long way to satisfy your "meat tooth," so if you're looking for a way to a) go veggie or eat less meat, b) improve your diet dramatically, c) eat well for less money or d) dine your way to happiness, wealth and beauty, you can't find a better dish for yourself than a heaping helping of lentils.
I'm always astonished at how deeply satisfying and rich a simple lentil soup or salad can be. All it takes is just a little bit of seasoning from a squeeze of lemon, some freshly ground black pepper, and a pinch of sea salt to make lentils sing.
For me, brown lentils recall a younger day of macrobiotic dinners eaten with brown rice and steamed zucchini, all soaked with lots of home-brewed tamari. If that's your thing, bravo; you're probably already a big "lentilhead". What's amazing to me is how they also occupy a space at the other end of the table. Brown lentils are not only easy, they're elegant. Lentils can be braised with duck fat and demi-glace, pureed with parsnips and deep-fried into croquettes, or pressed together with roasted mushrooms and walnuts for pate. Yes, you can have your lentils and relish them, too... no wheat grass juice required.
Click here to see where these lentils are grown. One of the most amazing and beautiful places in the world.
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And an amazing Honeydew honey. Remember, the darker the honey, the stronger the taste and the bigger the health benefits
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And 90% Chocaviar - a few pieces a day, and your jar will last more than a year ...
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