Arugula Walnut and Barley Salad

Arugula salad with walnuts, barley and herbs

If you are looking for a yummy fulfilling salad with grains, then try this arugula, walnut and barley salad. You will have to cook the barley ahead of time, but it's worth the effort.

Quinoa Greek Salad

Quinoa Greek Salad with Fresh Parsley

Quinoa is a staple food grown in South America. It’s a grain that is considered a complete protein, and can be used like rice. It is also great as a side dish, in soups, in salads or even in puddings. 

This is an easy salad to serve for a weekday meal. 

Couscous with Fresh Mint and Parsley

 

If you are looking for a side dish to serve with your main meal, then look no further.  This is a fast couscous dish with cucumber, tomato, dried apricots, slivered almonds and a hint of cumin.  

Couscous with Pesto, Garbanzo Beans and Feta Cheese

If you love pesto, then you have to try this couscous recipe. There is a double punch of basil, both in the pesto and fresh pesto leaves. It is a quick and easy side dish to serve with fish or chicken.

Three-Grain Muffins

Three-Grain Muffins with Wheat Bran, Oatmeal and Corn Flour

This muffin recipe has wheat bran, which is the tough outer cover of the wheat kernel and has little nutritional value. However, it is loaded with fibre, which is a good thing!

The muffins remind me of a cross between a biscuit and a muffin. They have wheat bran, oats and cornmeal and are low in sugar and fat. They’re a great snack at any time of the day. 

Veggie Stir-Fry With Tofu Wedges, Quinoa and Tahini Sauce

Tofu Wedges

This vegetarian dish is inspired by the “Buddha bowl” craze. There’s a few steps in this recipe but don’t let that fool you, it really is quite easy. The dish is served with quinoa, which I think you’ll find is a nice change from the typical brown rice. It’s served with a tahini sauce on top, which rounds out the dish nicely.

Roasted Veggie Salad With Farro

Roasted Veggie Salad With Farro

What Is Farro?

Farro is a wheat, often referred to as an ancient grain

Farro is a wheat. Sometimes it’s referred to as an ancient grain, which makes it sound kind of special, demanding extra respect like an elder statesperson. But in fact, the term ‘ancient grain’ means it hasn’t been constantly bred and changed over time like other modern-day wheat. You may think because it’s called an ancient grain that it’s not actually a wheat, and is hence gluten free. But this isn’t so. Wheat is a whole grain, so if you’re celiac or have a wheat allergy, you should pass on farro.

If you haven’t tried it, I suggest you do. It's like a cross between barley and brown rice. It has a nutty flavour and a chewy texture. Farro comes raw, polished or semi polished. Raw farro needs to be soaked ahead of time and takes longer to cook than polished or semi polished. Farro must be rinsed before using and cooked like rice. It takes 20-40 minutes to cook depending on the variety used. It should be cooked al dente which means tender on the outside but with a still slightly chewy texture.

When buying farro store it in the refrigerator or freezer. It’s good in salads, soups, casseroles and pilaf.

Looking for a recipe to try using farro?

 Try our Spinach Salad with Radish, Chickpeas, Blueberries and Farro.