One Great Plate: Farro

Farro, close to many chef’s hearts, delivers a nutty complexity, much like a lighter brown rice. See where to try it.

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When the great carb-backlash happened, it sent us all looking for alternative grains, whole grains, that could carry a dish with great flavor and not make you feel like you’re eating a bowl of twigs. Farro has risen to a really nice place in chef’s hearts. The ancient grain has been used in the Mediterranean for centuries, and it delivers a nutty complexity, much like a lighter brown rice. Restaurant Alma pairs it with the sage roasted duck and roasted mushrooms, I’ve had a killer farro risotto at Heartland before, and Mill Valley Kitchen pairs a farro salad with scallops and lemon kale.

Restaurant Alma

528 University Ave. SE

Mpls., MN 55414

612-379-4909

Heartland Restaurant

289 E. 5th St.

St. Paul, MN

651-699-3536

Mill Valley Kitchen

3906 Exclesior Blvd.

St. Louis Park, MN 55416

952-358-2000

Mpls.St.Paul Daily Edit

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