Farro with Cauliflower
Farro is the best thing since sliced bread, in my view. It cooks quickly and is completely delicious. It’s versatile and goes with any meal. Rich in fiber, with more protein than wheat (although it is similar to spelt) and high in complex B vitamins, farro is an ancient grain with a low-gluten content that can be traced by to 5000 BC. and has a low gluten content.
Makes 3–4 servings
Extra- virgin olive oil
2 cloves fresh garlic, minced
½ red onion, diced
¼ head cauliflower, broken into small florets
Grated zest of ½ fresh lemon
1 cup farro, rinsing not needed
2 cups spring or filtered water
2–3 sprigs fresh basil, leaves removed, coarsely chopped.
Place oil, garlic, and onion in a sauce pan over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for 2–3 minutes. Stir in cauliflower and lemon zest. Add farro and water and bring to a boil. Add a generous pinch of salt, cover, and reduce heat to low. Cook until all liquid has been absorbed and farro is tender, about 20–25 minutes. Stir in fresh basil and serve warm or at room temperature.