Recently, I learned that the grain Farro is one of the oldest grains in the world.  It’s composed of grains from certain wheat species. It’s believed that this grain was the one from which all others were derived. Not until recently was Farro so easy to find in the grocery stores; it’s now available where rice and dried beans are located.

Farro is softened in water and cooked until al dente. Like rice and barley, Farro is a blank canvas. You can add whatever ingredients you like to Farro, which enhances the overall dish.

I’ve made Farro in the past, using chicken or vegetable broth as my cooking liquid and adding asparagus, mushrooms, and Parmigiano-Reggiano cheese. There have been times when I’ve made Farro in the style of risotto, using white wine and Parmesan cheese to flavor the dish. Commonly served as a savory dish, I thought I’d put a twist on the usual Farro recipes and make my Farro With Grapes, Pineapple, and Raspberry-Glazed Almonds. A light and healthy snack that curbs those sweet cravings.

I started with raspberry-glazed almonds. You could substitute hazelnuts or walnuts, whatever you have on hand. I also have some dried cherries, dried apricots, golden raisins,  fresh pineapple chunks, and green grapes.

That’s all there is to it!  Believe me, this dish is so addictive. Listen, rice is also commonly served as a savory dish, but as a dessert, rice pudding is also amazing. Why not put a sweet twist on Farro?

Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 minutes
Yields: 4 servings
Equipment: 1 (6-quart) saucepan, mesh sieve, chef’s knife, cutting board, large mixing bowl, liquid measuring cup

Ingredients:
1 1/2 cups of uncooked Farro, rinsed and drained
4 cups of water
1/2 cup of *Agave nectar, light amber (liquid measure)
1/4 teaspoon of kosher salt
1/2 cup of green grapes, whole-seedless, then halved
1/4 cup of dried cherries, chopped
1/4 cup of dried apricots, chopped
1/4 cup of golden raisins
1/4 cup of raspberry-glazed almonds, chopped (nuts of your choice)
1/4 cup of pineapple chunks (Dole pineapple chunks in 100% pineapple juice)

Instructions:
Place 1 1/2 cups of Farro in a mesh sieve, rinse and drain. In a saucepot on medium-high heat, add the 4 cups of water, kosher salt, and the *Agave nectar. Give that a good stir before adding in the drained Farro. Stirring occasionally to prevent the Farro from sticking together, bring the Farro up to a boil. Reduce the heat to low, cover, and cook for 25-30 minutes. Pour the cooked Farro through a mesh sieve. Drain off any remaining liquid.

Next, transfer the Farro into a large bowl. Add the other ingredients and toss to combine. The cold grapes and pineapple mixed with the warm Farro are so delicious.

Ladle a good helping of Farro with Grapes, Pineapple, and Raspberry-glazed almonds into a porcelain serving bowl. Serve warm or at room temperature.

There you have it, my Farro with Grapes, Pineapple, and Raspberry-Glazed Almonds.

Notes:
1) *Agave nectar: Agave is a natural sweetener that comes in dark or light amber.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2018/06/01/farro-breakfast-bowl/

https://lindalouhamel.com/2019/04/09/farro-with-cranberries-pineapple-and-pistachios/