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faux farro Farro, a primitive form of wheat, was introduced into Italy after Julius Caesar’s conquest of grain-rich Egypt in 30 B.C. The new and desirable “Pharaoh’s grain” became known as farro and gave rise to the Italian word for flour, farina. Farro contains gluten, so it’s off-limits for the gluten-intolerant. However, a combination of brown rice and quinoa provides a similar rustic, chewy texture, great taste, and lots of good nutrition. It makes a mellow side dish for meat or chicken. M AKES 3
CUPS ; SERVES
4
TO
6
Combine the chicken broth and water in a saucepan and bring to a boil over high heat. Stir in the brown rice, cover the pan, and reduce the heat to low. Let simmer for 25 minutes then stir in the rinsed and drained quinoa and a pinch of salt. (Use more if the broth is unsalted.) Cover and simmer for a further 12 to 15 minutes, until the rice and quinoa are tender. If any liquid remains, boil hard to evaporate, stirring constantly. Taste, and add black pepper and more salt if needed.
Risotto and Other Grains
2 cups gluten-free chicken broth or vegetable broth 1 cup water 3⁄4
cup brown rice
3⁄4
cup quinoa, well rinsed Fine sea salt and freshly ground black pepper
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