Farro is it’s an ancient whole grain, popular for its use in Middle Eastern and Italian cuisine.  It’s packed with protein, fiber, and iron.

Keep in mind, farro is a type of wheat so it contains gluten just like any wheat product.

How to Cook Farro

• Boil 2 cups water, 1 cup farro, and salt/salt-free seasoning in a medium saucepan.
• Cover the pot, then reduce heat to a simmer.
• Cook until grains are tender but not mushy, about 20 minutes.
• Drain any excess water, and then use it as a side dish or add to other recipes.

We’re talking about diabetes wellness with music from Jessye Norman on March’s Divabetic Diabetes Late Nite podcast.

“Singing is a very physical responsibility. It requires being as healthy as possible so that we can keep this instrument that we carry around in our throats rather than a nice box that we put away at night so it can do what it needs to do,” says Jessye Norman. “It’s important to take care of our bodies where our voice lives. During an opera performance one can use as many calories as a marathon runner.”

Divabetic’s Diabetes Late Nite podcast guests include Patricia Addie-Gentle RN, CDE, Mandy Reece PharmD CDCES, BC-ADM, BCACP, FADCES, Maximize Your Metabolism Authors Dr. Noel Maclaren and Sunita Singh Maclaren, and Know Diabetes By Heart Ambassador, Sarah.

Throughout the podcast we will be featuring music from Jessye Norman’s Roots: My Life, My Song (Live at The Philharmonie Berlin) album courtesy of SONY Music.