There's been a lot of talk about ancient grains. A number of nutritionists have encouraged the use of non-processed grains like spelt, quinoa, chia and now farro. Why are they called ancient? Because apparently these grains have been around for several millennia! Recently, Tonia's Kitchen talked with Margaret Wittenberg from Whole Foods about her new cookbook, appropriately named New Good Food.LISTEN TO THE PODCAST
Margaret told Tonia about a pasta alternative that is amazingly delicious and extremely healthy. She says using farro, which is a so-called "ancient wheat, is a wonderful alternative when making Risotto. Note: Margaret did tell Tonia she had to stir the Farro for about an hour before it was ready, so this is something to make when you have the time, She also added mushrooms, onions and thyme to the mix. Margaret says the taste is amazing, and you might never miss the pasta.
