This ancient grain is beginning to gain traction for its health benefits and ability to adapt to different recipes. Farro is an ideal complex carbohydrate choice that I love ... It's a great choice for me as a diabetic because of its high complex carbohydrate content, protein source and low-glycemic index. The fiber helps in controlling carbohydrate digestion and absorption, doesn't cause blood sugar to spike after eating it. Really a great choice if you're trying to manage or prevent Type 2 diabetes. as it increases insulin sensitivity and improves blood sugar levels after eating.
A health bonus for everyone to keep blood sugar and energy in balance!
Here are the 6 surprising health benefits:
1) High in Fiber
2) Improves Immunity and Heart Health
3) Good Source of Protein
4) High in B Vitamins
5) Good Source of Antioxidants
6) Provides Iron, Magnesium and Zinc (all are common mineral deficiencies)
* Read Dr. Axe's post with more details about the history of Farro and many more benefits, soon you'll want to bring it into your kitchen!
I prepare Farro Salad using organic bone broth, this gut healing source of vitamins, collagen, phyto-nutrients and protein is the perfect substitute for water if you're not following a vegan diet.
Recipe - Farro Salad with Tomatoes and Herbs
Total: 55 min Prep: 20 min
Cook: 35 min
Yield: 6 servings
4 cups water or organic beef/chicken Bone Broth
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla) chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Combine the water or bone broth and Farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the Farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
Add the tomatoes, onion, chives, and parsley to the Farro, and toss to combine.
In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
The salad can be refrigerated overnight. Bring to room temperature before serving.
ENJOY, and please share how you love it!