Chef Sebastien Archambault’s Toasted Farro Recipe Offers DC’s Blue Duck Tavern Diners More Whole Grains
By Janis Jibrin, M.S., R.D., Best Life lead nutritionist
Ever notice how hard it is to find a whole grain in a restaurant? That’s why I was surprised—and thrilled—to see “Toasted Farro” on the menu of Washington D.C.’s highly acclaimed Blue Duck Tavern. Farro is an ancient form of wheat grown in the Middle East and Italy; it’s a wild ancestor to the cultivated wheat we use now.
I loved the dish—it was both chewy and hearty. The mild-tasting grain was infused with flavors of lemon and herbs. I managed to wrangle the recipe, below, from Chef Sebastien Archambault. A stickler for using fresh, local ingredients, Archambault grew up in France and Texas and has worked with world-famous chefs such as Alain Ducasse. I guess that unusual upbringing is what it takes to put whole grains on the menu!
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