What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Buckwheat

by Cassidy Stockton in What is it? Wednesday, Whole Grains 101

What is it? Buckwheat is a plant related to rhubarb, with no relation, whatsoever, to wheat. Buckwheat is technically a fruit, though it is widely considered to be a grain. The dark, pyramid-shaped kernels of the buckwheat plant are harvested, then split and the pale fruit is what we know and love as buckwheat. The whole kernel (with the husk intact) can be ground into flour, which has the dark color so commonly seen in buckwheat pancakes and blini. In fact, most buckwheat flour is ground with extra husks to give it that deep, dark color.

For the longest time, I was under the impression that the name buckwheat must have come from a relationship with wheat. I knew they weren’t related, but I thought maybe it was called buckwheat because it was a replacement for wheat or that it looked like wheat when it grew. Neither of those things is true. It’s name actually comes from the seed’s similarity to the seed of the Beech tree. In fact, it was sometimes called “beech wheat” because of this similarity in the seed shape. How we got to “buckwheat” is still beyond me, but, suffice to say, it’s not because it’s related to wheat.

Buckwheat has long been a staple in Asia and eastern Europe- being used for everything from noodles in China and Japan to kasha varnishkes and blini in Russia. In the United States, we often see buckwheat in pancake form or stuffed into pillows for “the perfect night’s sleep”. Clearly, it’s versatile. It’s also supremely nutritious and wonderfully flavorful with a unique nuttiness you won’t get from any other grain.

The buckwheat plant | Bob's Red Mill
Is it gluten free? Yes, buckwheat is inherently gluten free. However, buckwheat is a crop that is often transported with trucks that carry wheat. Some of our buckwheat products display a gluten free symbol and some do not. If this is a concern for you, be sure to find our gluten free symbol on the package before consuming.

Is it whole grain? Yes, despite its taxonomy, buckwheat is considered to be a whole grain by both the Whole Grains Council and the USDA.

What makes it so nutritious? Buckwheat contains all 8 essential amino acids, classifying it as a complete protein. It is also high in fiber and delivers a healthy amount of manganese, magnesium, copper and zinc, all of which support the immune system.

What is the difference between whole buckwheat groats and kasha? Kasha is simply buckwheat groats that have been roasted. You can easily make your own kasha from raw buckwheat groats in your oven. The roasting brings out the nutty flavor of buckwheat beautifully.

What is it? Wednesday: Buckwheat | Bob's Red Mill

How do you use it? One of the best things about buckwheat is that it cooks in just 10 minutes and can be added to almost anything. It’s incredibly versatile. We’ve tried it in salads, soups and pilafs, as well as granola (recipe coming soon) and as a hot cereal. Buckwheat has a strong flavor, but don’t let that stop you. That flavor can go with sweet as easily as it can go with savory.

Recipes to inspire you:

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Amaranth

by Cassidy Stockton in What is it? Wednesday, Whole Grains 101

What is amaranth? Whether consciously or not, it’s likely you’ve seen amaranth growing in your neighborhood. This abundant plant in the pigweed family produces a stunning blossom that is hard to mistake for any other flower. There are over 60 types of amaranth found all over the world from South America to Africa to India and Greece. Several, though not all, subspecies of this weed, for it is truly a weed, produce what we know and love as amaranth grain. Ranging from white to almost black, this whole grain is a nutritional powerhouse with an earthy flavor and pleasant porridge-like texture when cooked.

Amaranth has a fascinating history. Cultivated across the world, its name comes from the Greek words for “unfading” and “flower”. The ancient Aztecs relied on amaranth as a food staple and used it in religious rituals, earning it the names “super grain of the Aztecs” and “golden grain of the gods.” In the 1500s, Spanish conquistadors attempted to outlaw amaranth in an effort to convert and control the Aztecs. Lucky for us, their efforts proved unsuccessful due to amaranth’s amazing ability to grow quickly and thrive in less-than-ideal soil, making it nearly impossible to extinguish.

What is it? Wednesday: Amaranth | Bob's Red Mill

Is it a whole grain? Yes.

Is it gluten free? Yes.

Why is it considered a nutritional powerhouse? Amaranth is a complete protein and boasts a higher protein level than quinoa. It is also high in dietary fiber, magnesium and iron.

How is it used? Amaranth is different from many of its whole grain brethren, in that it doesn’t cook up as individual grains very easily. A pot of amaranth often looks like a pot of porridge. However, if you are looking for a more individualized amaranth it can be popped or toasted before eating. Popped amaranth can be eaten as a cold cereal, sprinkled on salads for a fun topping or used as a coating (such as the mini goat cheese skewers below). Toasted amaranth is fabulous added to baked goods for a nutritious crunch. We like it used as a polenta or risotto for dinner and with sweet toppings for a breakfast porridge.

Our favorite ways to enjoy amaranth:

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Cassidy Stockton Google: Cassidy Stockton
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6 Exciting New Ways to Try Bulgur

by Claire Gallam in Featured Articles, Recipes

As a food blogger and recipe developer, I’m constantly looking for the big “new” thing. Instead of chicken, I’m buying duck. In place of spaghetti noodles I’m buying soba. I’m constantly looking for a new ingredient that will turn an ordinary dish into something miraculous. And that’s exactly why I bought Bulgur.

It was a few months ago and I was shopping for a rice substitute. That’s when my eyes landed on a bag of Bob’s Red Mill Bulgur. Never having heard of it, I thought “hey, this is kind of unique and exotic. I could use this in place of rice!” I bought it and for months it sat in my cupboard. Finally, on a rainy Tuesday, I ripped open the package and cooked it with some olive oil, fresh herbs and plenty of salt and pepper. After one bite, I was hooked.  The entire bag was gone the following week.

Bob's Red Mill Bulgur

For those who haven’t heard of it (or tried it), bulgur is a wheat grain that has been cracked and partially cooked. It’s very high in fiber, low in fat and calories and is a great addition to vegan and vegetarian entrees. It’s most commonly found in tabbouleh salads, but it’s also popular in pilafs and burgers.

What I love about this grain is how versatile it is. You can sub it in for rice under your favorite stews, you can use it in place of processed noodles in spring pasta salads.  You can even use it in meatballs and meatloaf for a high fiber alternative to the typical unhealthy entrée.

Instead of just telling you all of the amazing ways to use bulgur, why not show you? I’ve rounded up 6 new, exciting and beautiful dishes highlighting this uniquely healthy grain. So what’s stopping you, get your bulgur on!

Cinnamon Banana Breakfast BulgurCinnamon Banana Breakfast Bulgur | 6 Exciting New Ways to Try Bulgur

Move over cream of wheat, this luscious banana bulgur is taking your place! Add a few crunchy walnuts or pecans for a healthier take on banana bread! Grab the recipe here on Tasty Kitchen. Photo by Courtney of Neighborhood Food Blog.

Bulgur Wheat Salad with Orange Mustard Dressing 

Bulgur Wheat Salad with Orange Dijon Dressing| 7 Exciting New Ways to Try Bulgur

Forget high carb & high fat pasta and toss in bulgur to your favorite side salads instead, like Gina from Running to the Kitchen did! This high fiber salad is loaded with extra protein from the edamame and has the perfect hint of citrus in the dressing. Grab the recipe on Running to the Kitchen!

Curried Bulgur Sliders

Curried Bulgur Sliders| 6 Exciting New Ways to Try Bulgur

Now this is a recipe I could eat everyday! These little sliders use bulgur in place of beef, giving you a much lower fat and healthier slider for your summertime BBQ’s. Plus, the addition of curry gives each bite the perfect added spice. I could easily eat 10 of these, couldn’t you? Grab the recipe on Bev Cooks!

Vegan Bulgur Chili
Creamy Bulgur Chili| 6 Exciting New Ways to Try Bulgur

Even though the temperatures outside are hot, that’s not going to stop me from eating chili. This vegetarian rendition is made with wheat bulgur and beans and is topped with fresh summer produce like yellow tomatoes, herbs and red onion.  This would make a great Sunday night dinner (that’ll keep in the freezer for a later date too!) Grab the recipe here on Naturally Ella.

Bulgur and Spinach Pilaf

Bulgur and Spinach Pilaf| 6 Exciting New Ways to Try Bulgur

I don’t know what I love more with this recipe, the hearty and flavorful bulgur pilaf or the creamy caramelized onions on top! If you need a healthy potluck dish for your spring or summer parties, look no further than this pilaf. Plus it’s completely vegan for your non-dairy and meat-free friends. Grab the recipe on Joanne Eats Well With Others.

Bulgur Moroccan Salad

Bulgur Moroccan Salad| 6 Exciting New Ways to Try Bulgur

I’ve been obsessed with Morrocan flavors lately so this salad is right up my alleyway. The bulgur adds a nice pack of fiber while the creamy cilantro orange dressing gives each bite a rich, zesty flavor. This is one salad I’d never get tired of. Grab the recipe on Pinch of Yum.

Claire GallamClaire is a cookbook author, food writer and recipe creator, soon-to-be culinary student and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnowsFabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations. 

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10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

It’s Monday again, which means it’s Meatless Monday around here. At least, for many of us, it’s a short week! In honor of the upcoming holiday, I’ve gathered together 10 of our favorite meatless dishes for the Fourth of July. Each of these will satisfy carnivores and vegetarians alike and make it easy to please everyone no matter what you’re doing on Friday. 10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

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Cassidy Stockton Google: Cassidy Stockton
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Sorghum

by Cassidy Stockton in Featured Articles, Gluten Free, What is it? Wednesday, Whole Grains 101

What is sorghum? Also know as milo, sorghum is a grain that originated in Africa thousands of years ago. It spread throughout the Middle East with traders, ultimately becoming a staple of the region and is still a heavily consumed grain in India. Though sorghum as a food is relatively unknown in most parts of the world, it has long been used as animal feed and for the production of sorghum syrup/molasses. (Interestingly, sorghum syrup is much more labor intensive than traditional cane and beet molasses. It’s production in the United States fell dramatically after World War II and is now more of a specialty regional item in the South.)

What is it? Wednesday: Sorghum | Bob's Red Mill

Is sorghum a whole grain? Yes, sorghum is a whole grain. The variety we offer is a round, golden kernel that is about the size of large pearl tapioca.

Is sorghum gluten free? Yes, sorghum is inherently gluten free. The grain and the flour we produce are made in our gluten free facility and tested for gluten.

What does it taste like? Sorghum has a mild, earthy flavor. It’s texture and flavor is similar to wheat berries and the flour has been called out as being the most wheat-like gluten free flour.

How do you use sorghum? Sorghum can be used in soups, salads, side dishes, pilafs and more. It makes a great substitute for wheat berries, pearl couscous and other gluten-full grains in most recipes. One of our favorite ways to enjoy sorghum is to pop it. It makes perfect little miniature “popcorn” that the kid in all of us will enjoy. Check out the video below for directions.

What about sorghum flour? Milled from whole grain sorghum, this flour is a great addition to gluten free baked goods. It has a good amount of protein and, when used in baking, helps with browning (something gluten free baked goods often struggle with). The protein also helps replicate the lost gluten, providing a more wheat-like texture.

Some of our favorite ways to enjoy whole grain sorghum:

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Cassidy Stockton Google: Cassidy Stockton
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Sorghum Lentil Sloppy Joe's | Bob's Red Mill

Meatless Monday: Sorghum Lentil Sloppy Joe’s

by Sarena Shasteen in Featured Articles, Gluten Free, Meatless Mondays, Recipes

In a family of meat eaters, non-meat eaters, celiacs, gluten intolerance, lactose intolerance, soy allergies and well, the usual personal picky preferences, coming up with meals that everyone will or can eat is sometimes a challenge. I won’t lie, we sometimes all eat different things, but for the most part, I like to keep things simple and have us all eat the same thing at meal times. After years of trial and error, I have found that playing around with old favorites by replacing a few things with new ingredients is my best option. This gives me a fighting changes when I’m changing things up so the guys here have a frame of reference when I tell them what’s for dinner. If I say “Sloppy Joe’s” they are all on board. If I try to get too descriptive, well, that will lead to a conversation that may not go in my favor. I keep things simple and no one is the wiser…

I love sorghum and the guys here do, too. The fact that it’s high in fiber and has a good protein content makes it a great addition to our meat free nights. Texture is a huge consideration for me when I’m playing around with recipes in the kitchen. I have some picky palates in the texture arena here. I like to consider foods that would ordinarily have a certain texture when I’m swapping out ingredients. This time around I went for a meatless sloppy joe. I combined sorghum and lentils to give my version of a sloppy joe that signature thick rich texture to hold up on the buns. These Sorghum Lentil Sloppy Joe’s did not disappoint either. They are full of flavor packed with wholesome ingredients and they are kid approved!

I served mine as sliders on cheesy tapioca rolls. You can never go wrong with making meals fun with finger foods either.

Sorghum Lentil Sloppy Joe's | Bob's Red Mill

Sorghum Lentil Sloppy Joe’s

(makes about 3 cups)

  • 1 medium Red Bell Pepper, diced small
  • 1 medium Onion, diced small
  • 2 tsp Olive Oil
  • 3/4 cup Whole Grain Sorghum
  • 3 cups Vegetable Stock
  • 3/4 cup Lentils
  • 1 (15 oz) can Tomato Sauce
  • 1 TBSP Cumin
  • 1 TBSP Chili Powder
  • 2 tsp Garlic Powder
  • 1 TBSP Honey or Brown Sugar
  • 1/2 tsp Salt

In a skillet, heat olive oil on medium heat. Add bell pepper and onion to the oil. Sauté until the vegetables are tender and the onions are translucent.

Next add sorghum and vegetable stock to the vegetables. Turn to high heat to bring the mixture to a boil. Once boiling, place a lid on the pan and turn the heat to low. Simmer for 30 minutes.

Add lentils to the pan turning the heat back up to boil. Once boiling, return the lid to the pan and reduce heat to low. Simmer for 30 minutes.

Add tomato sauce through salt to the sorghum lentil mixture. Turn the heat to medium and simmer. Stir frequently to avoid sticking to the pan. Cook until the mixture has reduced and thickened. This will take about 20 to 30 minutes.

Serve on your favorite rolls.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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10 Best Salads for Summer

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

In honor of what might possibly be my favorite day of the year and, irrefutably the longest, here are our top 10 go-to summer salads. Whether it’s a fancy dinner party, casual barbecue or a day at the beach, each of these is perfect for your next gathering. If you can believe it, NOT A SINGLE ONE of these salads uses mayonnaise making them much more party friendly. Substitute gluten free grains in place of those featured to make these dishes allergen-friendly. Quinoa, whole grain sorghum and long grain brown rice are some of our favorite gluten free salad grains.

Sit back, relax and enjoy some wholesome whole grain goodness on this, the first day of summer!

10 Best Salads for Summer | Bob's Red Mill

Curried Carrots and Sorghum Salad
Mediterranean Farro Salad
Millet Spring Roll Salad

10 Best Salads for Summer | Bob's Red Mill

Buckwheat Pesto Salad
Farro Caprese Salad
Vegetable Bounty Quinoa Salad with Asian Vinaigrette

10 Best Salads for Summer | Bob's Red Mill

Tabbouleh
Greek Garbanzo Bean Salad
French Bean and Kamut® Berry Salad
Barley Salad in Radicchio Bowls with Champagne-Orange Vinaigrette

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Maple Bacon Butternut Squash Farrotto F

Maple and Bacon Butternut Squash Farrotto

by Cassidy Stockton in Featured Articles, Recipes

We love risotto and have become big fans of this elegant, farro-based version. Farro is a healthier alternative to arborio rice and gives this dish a little more bite than traditional risotto. Don’t get me wrong, this dish is still creamy and rich with sweet chunks of roasted butternut squash and crispy bits of salty bacon. The maple syrup brings these two flavors into harmony with a touch of nutmeg and sage to balance it out. Serve this for your next dinner gathering and surprise everyone with your culinary prowess and insider knowledge of farro. Make this with gluten free steel cut oats for a gluten free version.

Maple Bacon Butternut Squash Farrotto | Bob's Red Mill

Maple Bacon and Butternut Squash Farrotto

  • 1 cup Bob’s Red Mill Organic Farro
  • 5 to 6 cups Chicken or Vegetable Broth
  • 3 strips Bacon, diced
  • 1/2 cup Butter
  • 1/2 cup Shallot or Onion, finely diced
  • 1 clove Garlic
  • 1 tsp Nutmeg
  • 1/2 cup Dry White Wine
  • 1-1/2 cups roasted Butternut Squash (cubes or mash)
  • 1 cup Parmesan Cheese, grated
  • 3 Tbsp Maple Syrup
  • 5 Sage leaves, torn into small pieces
  • Sea Salt and Pepper, to taste

Soak farro overnight. Drain and rinse.

Pour broth into a small pot and heat on low.

Fry bacon pieces in medium pot until crisp. Remove bacon and set aside, keeping 1 Tbsp rendered bacon fat in pot. Add butter and diced shallots or onion, sauteing over medium heat until soft, about 2 minutes. Add garlic, nutmeg and farro, toasting for 1- 2 minutes.

Add white wine and simmer until liquid has evaporated, add broth a few ladles at a time, allowing liquid to evaporate completely before adding more broth. Stir frequently to keep farrotto from sticking.

When all broth has been added, remove from heat. Add butternut squash, Parmesan cheese, maple syrup and sage. Season with sea salt and pepper.

 

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Cassidy Stockton Google: Cassidy Stockton
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Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

Meatless Mondays: Bulgur, Black Bean, & Mushroom Enchilada Casserole

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

I have a confession, I’ve been sitting on this amazing recipe from Anetta of The Wanderlust Kitchen for about two months now and haven’t shared it with anyone. It’s a little selfish, but this dish has become my go-to recipe when I have company coming for dinner and I didn’t want to share. That’s not really why I haven’t shared it yet, but it feels like that. This dish is really easy to put together and so delicious. You’ll never want to take the time to make legitimate enchiladas again.Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

Instead of ground beef, Anetta uses whole grain bulgur wheat. I love this application of bulgur. Once cooked, it takes on a chewy texture that easily replaces meat with the only major difference being the flavor. Cooked mushrooms are rich in umami, that mysterious flavor found in our favorite foods, which brings balance to the dish. Add black beans, enchilada sauce and cheese and no one will ever notice there is no meat. In fact, as I’ve learned, most people will think it has meat anyway. If you need this dish to be dairy free, simply use a non-dairy cheese like Daiya, for an equally compelling meal. If you need this dish to be gluten free, try gluten free steel cut oats in place of bulgur (it will be different, but similar) and look for gluten free corn tortillas.

Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

This makes a great dish for potlucks. I’ve even assembled the dish a few days in advance so I can look like a rock star when I have company. I get to look like I slaved away without spending any time in the kitchen! Talk about hero points. It also holds well in the fridge for a few days and freezes well cooked, or uncooked. I’m making this for the next person I know who has a baby. Just assemble, wrap with foil and write or tape the simple baking instructions on top. Easy-peasy dinner that any harried parent will appreciate. Plus, it makes a lot, so it will keep them fed for a few days.

Can you tell that I really like this dish? I hope you enjoy it as much as my family does. I serve this with the suggested accouterments below and a green salad, this meal doesn’t need anything else.

Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

Bulgur Black Bean Enchilada Casserole

Serves 6 to 8

Ingredients

  • 15 Corn Tortillas
  • 1 cup uncooked Bulgur Wheat
  • 1 Tbsp Olive Oil
  • 1 lb. White or Brown Mushrooms, chopped
  • 2 (15 oz.) cans Black Beans, rinsed and drained
  • 1 (28 oz.) can Mild Enchilada Sauce
  • 1 lb. Monterrey Jack Cheese, shredded

Optional Toppings:

  • 1/2 cup halved Cherry Tomatoes
  • 4 Tbsp. crumbled Cotija Cheese
  • 1/8 cup chopped Cilantro leaves
  • 1 Avocado, diced
  • 2 Green Onions, chopped
  • 1 small Jalapeno, sliced into rings

1. Preheat oven to 375°F. Combine bulgur with 2 cups cold water in a large saucepan over medium heat. Bring to a boil, then cover and turn the heat to low. Simmer 15 minutes until cooked.

2. Meanwhile, heat 1 Tbsp. of olive oil in a skillet over medium-high heat. Add mushrooms and brown on one side for 60 seconds. Stir and continue to cook until soft, three or four minutes. Remove from heat and place in a large bowl.

3. Once the bulgur has cooked, fluff with a fork and transfer to the large bowl. Add the black beans, ¼ of the enchilada sauce, and ½ of the shredded cheese. Fold together with a spatula.

4. Pour another ¼ of the enchilada sauce into the bottom of a 13” x 9” baking dish. Arrange five tortillas to cover the bottom (you may need to cut into quarters). Spoon half of the filling over the top and press down with a spatula. Pour another ¼ of the enchilada sauce over the top.

5. Arrange another five tortillas in the dish to create a second layer, followed by the second half of the filling and another ¼ of the enchilada sauce.

6. Arrange the final five tortillas over the top of the dish, then pour the remaining enchilada sauce over the top. Spread the remaining shredded cheese over the top of the dish. Cover with well-greased foil and bake 25 minutes. Remove the foil and bake another five minutes or until cheese is bubbly. Let rest fifteen minutes, top with desired toppings, and serve.

 

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Cassidy Stockton Google: Cassidy Stockton
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Farro

by Cassidy Stockton in Featured Articles, What is it? Wednesday

What is farro? Farro is a general Italian term for wheat. This includes the ancient wheat varieties of Spelt, Einkorn, and Emmer. In the food world, if you order farro, you could be getting any variation on those three grains- from a whole grain kernel to something that has been pearled. At Bob’s Red Mill, our farro is made from spelt that has been lightly scored.

Is farro a whole grain? Our farro, like many in the market, is not technically a whole grain. It has been lightly scored to facilitate the release of starches when cooking. Only the smallest amount of bran is removed in this process, but any loss prevents it from being classified as whole grain. When cooked, the kernel almost pops open and releases starch. This makes a perfect ingredient for dishes like risotto (often called farrotto when using farro) where you want the grain to soften over time and create a creamy dish.

FarroHOA2

Is farro gluten free? No, regardless of which variety of wheat farro is made from, they all contain gluten.

How do you use farro? Farro can be used in a variety of ways- from sweet to savory. At its most basic, farro can make a lovely addition to soups, salads and pilafs, but there are many recipes available that take farro above and beyond the basic.

Substitutions for Farro Farro is very versatile and can be replaced in most recipes with spelt berries, wheat berries and Kamut® berries. If you want a gluten free substitute, sorghum, brown rice and oat groats will all make good replacements in most recipes. When replacing farro, keep in mind what the cooking times and applications. For instance, replacing farro in a cold grain salad is simple- almost any grain will work in place of another for this kind of dish. If, however, you’re adding uncooked farro to a soup, you’ll want to account for the different cooking times of the grain you plan to use instead.

Farrotto | Bob's Red Mill

Our favorite ways to enjoy Farro:

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Cassidy Stockton Google: Cassidy Stockton
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