farro

Had never made the connection before that it's the same thing you do with farro, just a different grain.

They had live farro and timed legend of Zelda 1 completions iirc.

Yes, crushed and boiled farro is similar to crushed and boiled corn.

We have their muesli multiple times a week, their farro as well, and this morning our kids loved Valentine's Day pancakes made from their mix.

Notably, both contain plenty of gluten, however, Farro is harvested without RoundUp (fact-check required...) in a much less efficient way (hence the higher price tag).

Honestly, I'd rather just eat barley, farro, or bulgur in a bowl than try to force whole grains into crumbly pasta.

I like to add a large pinch each of farro, barley and buckwheat.

For example, I had first learned that farro tastes best if you toast it in the pan before adding water/stock--similar to couscous or quinoa.

Same for legumes, farro, brown rice, etc.

> noodles Replace them with a heartier starch like lentils or farro.

Use that as a spread on bread, toast, or crackers, or mix with something that doesn’t have a lot of flavor on its own, like farro or another mild grain.

What's more, if you're talking ancestral diet, it should certainly includes grains like wild rice, whole barley, rough milled wheat, farro, and quinoa.

I do not try it crushed, but I do try "modern" farro (due to classic seeds selection I can't really say how similar to ancient one it is) and it's not much similar to corn, grains are bigger, absorb more water, have a bit more taste.

Anecdotally, I know a lot of folks who have GI-distress from eating wheat (99% of which is sprayed with RoundUp to allow for faster harvesting time), but are fine when eating a non-commoditized grain like Farro.