Tuscan Fields gave me two boxes of their Farro Perlato to use for this savory garlic farro recipe.
Last Thursday was busy, maybe a little busier than normal even. One of those days where all of a sudden it’s after 6 PM and thoughts about dinner aren’t even a blip on the horizon.
My daughter, who spent all evening outside until the lights came on, stopped playing with her friends long enough to ask for chicken noodle soup for dinner. Since my son was at my folks’ for the night, and my husband was busy coaching a lacrosse game (they won!), it was just us girls. And you know what? Chicken soup with buttered saltine crackers sounded perfect to me.
But a couple nights ago, when I had a little more foresight, we tried organic Tuscan Fields Farro Perlato for the first time. It’s nothing new and crazy. In fact, farro has been around since ancient times, and it has always been very popular in Italy — specifially Tuscanny. With a texture similar to a cross between Israeli couscous and brown rice, and with a delicate, nutty flavor, it’s also quite versatile!
But even prepared simple, we found it quite delicious. Yum!
- 1 9.1oz box Tuscan Fields Farro Perlato
- 1 garlic clove, smashed
- 3 cups chicken broth
- 2 tablespoons olive oil
- Warm the olive oil and garlic in a medium sauce pan over medium heat for 2 minutes. Add the Tuscan Fields Farro Perlato, and let it toast in the olive oil – stirring often – until it starts to look golden, about 5 minutes. Add the chicken broth all at one, increase the heat to high and bring it to a boil.
- Cover the pot with a tight fitting lid, and reduce the heat to medium-low (or whatever keeps it at a light boil). Let the farro simmer for 18 minutes, then remove it from heat and let the it sit for another 5 minutes before taking the lid off.
- Fluff the farro with a fork, remove the garlic, and serve it hot.
About Tuscan Fields
Fattoria Pieve a Salti is a 700 hectare organic farm estate nestled in the rolling hills of the Crete Senese in southern Tuscany. The ancient history of Pieve a Salti dates back to the IV century when it was favorite summer residence of the Archbishop of Arezzo.
In 1978 the Prandi family bought the farm for cultivation of grains and animal feed for dairy cows they raise in Northern Italy. In the 1980s the family renovated all the buildings into an “Agriturismo” (farm accommodation) — one of the first in Tuscany. These days the estate boasts one of the premier “agriturismi” in the region, hosting hundreds of guests from around the world every year.
Today Fattoria Pieve a Salti processes about 3,000 tons of grain grown on their own farm or from local farms in their network. All grain is organically grown and processed using strict standards and methods. Currently they are the second largest organic producer and processor in Italy. Approximately 80% of their production is sold throughout Europe under private label.
Now, in 2013, Pieve a Salti’s expansion into the U.S. market is underway with a grain line of Tuscan Fields organic products.
Disclosure: I was given two boxes of Tuscan Fields Farro in exchange for use in this savory garlic farro recipe, in addition to the opportunity to win a sponsorship to the fabulous foodie blogger conference Eat Write Retreat 2013. All opinions are my own!