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LONG AGO, IN A FARRO-WAY LAND

Posted 3 August 2017 by The Saucy Fish Co.

Toss out the buckwheat and say sayonara quinoa, as there is a new - well actually rather ancient-grain in town.

Farro is an ancient wheat grain that has been consumed for thousands of years all around the world, particularly in Mediterranean, Ethiopian and Middle Eastern countries. However, thanks to its many health benefits, it is making quite the splash in the here and now.

Farro contains more fibre than other popular grains, such as rice and quinoa, meaning it is great for digestion and cardiovascular health. It is also very high in protein, zinc and iron.

If you are feeling unsure when it comes to cooking this grain, try out this Salmon with Parsley Farro recipe. It’s a good one, we can vouch.

You will need (serves 2):

○ 2 x the Saucy Fish Co. Frozen Salmon with Chilli, Lime and Ginger Dressing
○ 1 onion, finely diced
○ Half a red pepper, finely diced
○ 1 cup farro, rinsed
○ ¼ tsp. black pepper
○ Olive oil
○ Salt
○ 1 bunch flat-leaf parsley, minced

What you need to do:

Heat 2 tablespoons of oil in a pan and add the onion and pea, cooking for about 2 minutes

Add the farro, then 4½ cups water. Bring the mixture to a boil and reduce heat to low and simmer the farro until it is tender, for around 30 to 40 minutes.

Pre heat the oven to 170C and put the salmon fillets in the oven for 28 mins.

Drain the farro, allow to cool, and then fold in the parsley.

Put the frozen Chilli, Lime and Ginger Dressing in a cup of boiling water for 4 minutes and remove the salmon form the oven.

Plate up the salmon and farro mixture, the pour the sauce over the top of both.

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