Brown Rice and Farro

Enter farro. A rustic Italian favorite, farro serves as a versatile food with a chewy texture that tastes good in soups, on salads or even as a side. Not only can it zest up a side of brown rice, it also is good source of protein, fiber and iron. Brown rice and whole farro are both whole grains and come with many health benefits. According to research by the University of Copenhagen, choosing whole grains over refined grains may reduce body fat and aid heart health.

Luckily, you don’t have to go to Italy to find this exceptional grain. Farro has been gaining popularity and is now easily found in grocery marts and also is grown in the United States. When buying, remember that whole-grain farro may take longer to cook compared to semi-pearled farro, but will have added fiber and other nutrients as well!

Makes 5 servings (Serving size: 1/2 cup)

2 tbsp extra virgin olive oil
1 cup sweet onion, small dice
1 tbsp fresh garlic, finely chopped
1 cup cooked farro
1 cup cooked brown rice
1/2 tsp salt
1/4 tsp black pepper, coarsely ground
1/4 cup fresh parsley, chopped
In 12-inch sauté pan, add and heat oil. Add onions salt and pepper and sauté until onions become translucent, about 5 minutes.

\r\n\r\nAdd garlic and sauté one minute. Add rice, farro and parsley. Mix well again and sauté until thoroughly heated. Serve and enjoy!