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Farro is an ancient grain – a variety of wheat that consists of spelt, emmer, and einkorn. As can be imagined by being ancient, there is a twisted history of ‘farro’ and what defines ‘farro’. If you wish to enjoy this confusing taxonomical mess, just jump over to Wikipedia and read on. Be sure to come back because this post will demonstrate how to cook farro sous vide and do it for a single diner. Much like the recent rice and lentil posts that relied on sous vide to cook these ingredients gently and perfectly in their small portions, farro is ripe for the same treatment. The real difference is in the method – using ice in the vacuum bag and draining the remaining…
Tonight’s dinner is based on Suzy’s recipe for Farro and Mushrooms with Peas from her blog, The Mediterranean Dish. Her recipe is delicious as a vegetarian side dish, but I decided to make it into a full meal for one by pairing the farro with a pork loin chop. Farro is one of the ancient grains that is chock full of nutrients and has a wonderfully nutty taste. Like Suzy, I kept the seasoning simple to allow the farro to be the star of this show and cooked it all using one pan. The results are a tasty, chewy risotto-like platform for the juicy pork loin chop. Fairly simple yet slightly elegant… yep, that is how I would describe this meal. Give…