I like to try new foods or new ways to prepare foods. This last week while visiting my Bristol Tennessee family I decided to try Farro. I didn't know what farro was but had a recipe calling for it. A little research on Wikipedia and I found out it is "a food composed of the grains of certain wheat species, sold dried, and prepared by cooking in water until soft. People eat it plain, or often use it as an ingredient in salads, soups and other dishes."My recipe was from Southern Living Magazine January 2018 edition. Farro Bowl with Curry-Roasted Sweet Potatoes and Brussels Sprouts. Using curry to flavor roasted vegetables was not new to me. Samantha first introduced this to me a couple of years ago. I used light and dark sweet potatoes and onions with the brussels sprouts. I have always used an oil on the vegetables to roast but this recipe called for melted butter. It also called for a lemon yogurt sauce along side for dipping and toasted pecans to top. Being carnivores, we decided we needed a little more protein so Ty grilled lamb chops to go with the dish.
I was quite surprised by the farro. It has a very nutty flavor. Like pasta, I tried to make it al dente. But like pasta you could make it to your desired level of doneness. All agreed that this dish is definitely a do over! The addition of Ty's perfectly grilled lamb chops was a good idea but not entirely necessary, the dish was good on its own.
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