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Word on the street is that there's a new food in town, and quinoa should be shaking in its trendy little boots (or bowl). Farro is remaking a name for itself in the healthy, alternative food scene. It’s a wheat grain with a nutty flavor — think along the lines of brown rice — and has pretty legit ancient footing. Farro was found in the tombs of Egyptian kings and Italians have dined on it for centuries. Though it is not a gluten-free grain, it has far less gluten than commercial wheat varieties.

Farro has quickly become the “it” grain due to its high protein and fiber. It's nutritious and filling properties are enhanced by its level of potassium, magnesium, and zinc. One cup of farro can give off about eight grams of cholesterol-lowering fiber — so if you were looking for your fiber fix, look no further. In addition to its fiber-rich qualities, it’s also a smart carb. This means your energy levels will remain stable and your immune system will get a boost. So it’s no wonder there’s a revival in popularity for this small, yet powerful grain.

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Its health benefits may be enough to get you to try it out, but its texture and lasting power are selling points too. The savory grain has a pleasant chew, unlike quinoa which can get far too mushy or too tough if prepared incorrectly (no disrespect to quinoa). Since it’s often times used as a substitute for pasta or rice, it’s a great alternative if you catch yourself eating too much of the unhealthy carbs (put down that Cuban bread and tortilla chips!). Farro is a forgiving grain to cook with — it’s incredibly simple to prepare — and lasts for about a week. If you’re into meal prepping for the week, this grain will be your best friend and the base of your weekly dishes.

This true OG of grains can be used to make meals from cereals to salads and even desserts. It’s a true, well-rounded ingredient that can step up your cooking game if you were looking to change things up a bit. If you’re looking to get started with farro, why not do it like the Italians did and make a farrow pasta or risotto dish? It’s an easy and delicious way to start using the grain. We found a delectable recipe to try out, so if you try it too, let us know your thoughts in the comments below.

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