Kids love rice, but plain rice, even brown rice is stripped of most of it’s nutritional value. White rice has zero nutritional value. Now we aren’t suggesting that you never serve it, but you can opt for quinoa, bulgur, spelt, farro and others that offer high levels of fiber, protein and other essential nutrients – AND they can taste great! This easy recipe cooks farro down then cooks it down more, and with a few other ingredients turns it into a yummy risotto.
- 1 cup farro
- 1 tsp salt
- pepper to taste
- 2 tbsp olive oil
- 1/3 cup milk or half and half
- 1/4 cup parmesan cheese
- 1 cup of spring peas
Prepare your grain – 1 cup uncooked farro to 2 cups water and a dash of salt. Once your pot is boiling, lower the heat and stir every couple of minutes. Don’t let the liquid evaporate completely, but when it’s close, add another 1/2 cup. Taste and once the grains are al dente but chewable, add dairy and cheese and stir until well mixed. Turn off heat completely and let stand.
In a separate sauce pan, lightly blanche the peas then flash with cold water to stop the cook process.
Gently fold peas into risotto and serve.