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  • Juanita Weaver-Reiss

Farro Bolognese


Farro Bolognese
Farro Bolognese

Better for you than rice


I am talking about Farro.


Farro is one of those grains that has been around for a a long time. As far as how long ago, 20,000 years and used by people who live in the area that is now Iraq.


It is full of nutrients, minerals, and antioxidants. It is higher in protein than rice is.


How to use farro in your diet


One recipe that seems to be very popular is Farro Bolognese. Typically bolognese is made with meat. This recipe in this post is chuck full of vegetables instead of meat. It also is full of flavor.


I also used farro to make stuffed peppers too. It could also be a topper for salads or part of a bean/farro/vegetable bowl. You also could add farro to soup. I am sure there are more ways to use farro too.


Farro Bolognese


Ingredients


  • 1 cup of diced carrots,

  • 1 small yellow onion diced

  • 2 celery stalks diced

  • 2 cups of tomato sauce

  • 2 tablespoons basil paste

  • 2 cups of farro

  • 1/2 cup milk


Directions

1.      Cook the farro until it is tender. Drain and set aside. Follow the directions on the package.

2.      While the farro is cooking, heat olive oil in a large pan or skillet. Add the onions, carrots, and celery when the oil is heated.

3.      Add a dash of pepper and some salt to the mix of onions, carrots, and celery.

4.      Let the mixture cook until the vegetables translucent.

5.      Add the tomato sauce and let the mixture simmer.

6.      When your sauce has simmered for 10 minutes stir in the basil paste.

7.      Plate the farro and top it with the sauce. Another variation would be to stir the farro into the sauce.

8.      Top with grated parmesan cheese if desired.


Notes:  If you want to make your Bolognese more creamy, add the ½ cup milk when the tomato mixture is simmering.

 

 

Nutritional information:  Calories 270, Fat 3.5 grams, Cholesterol 0 grams, Sodium 530 mg, Carbohydrate 43 grams, Fiber 7 grams, Protein 10 grams.


Farro is not gluten free.

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