I have just begun to cook with farro, and my trials so far have given such good results that it will no doubt replace barley, rice and other grains for many of my recipes. It has a nutty, sweet flavour with a pleasantly chewy texture. The fact that it is higher in protein and fibre than wheat is another good reason to choose this grain.
Although it has been around longer than any other cultivated grain, it is relatively new in the North American market, and there is still some confusion about it. Related to spelt, it is sometimes lumped in with this grain. The botanical name for spelt is Triticum Spelta, while farro (emmer) is Triticum Dicoccum, so there is a difference.
My latest recipe mixes farro with one of my favourite greens, another ancient superfood, lambsquarters.
If you don’t have as much as I do, you can use part or all of other greens like kale or spinach. For the herbs, I used green and red basil and mint, but use whichever mixture you prefer.
And so I bring to Fiesta Friday 21 an original, vegan burger I hope you will enjoy.
Lambsquarters and Farro Burgers
1 cup raw farro
2 cups water
4 cups lambsquarters
1 Tbsp chia seeds, soaked in 2 Tbsp water
2 cloves garlic, minced
1 bunch chopped herbs
1 shallot, chopped
2 Tbsp hemp hearts (optional)
3 Tbsp chickpea or other flour
1/2 tsp salt
To prepare the farro, soak it in water overnight or for a few hours. Then cook it as you would rice. This will take 10-15 minutes.
Steam the lambsquarters, or other greens, until they are nicely wilted with just a little water. If there is any excess water, drain it off (and use it for cooking the farro).
Chop the greens and mix all the other ingredients together.
Form into patties and fry in a little oil of your choice on a medium heat, approximately 10 minutes on each side.
Along the Grapevine 