In an effort to incorporate new grains into our meals I’ve thoroughly enjoyed experimenting with Farro and Quinoa. Farro is similar to our American Barley. Quinoa is a wonderful nutty grain that has a delightful little pop to it when you eat it. I like to use the mixed quinoa to add some color to the dish. Basmati is my favorite rice.  I love the smell of it when it’s cooking. It’s very aromatic and nutty. The orzo I add for my husband who is and always will be a pasta man! In truth, adding the orzo was the only way I could get him to eat the Farro and Quinoa! This medley is terrific with chicken, lamb, served under curry’s or stews. You can mix it into salads and soups as it adds a depth of texture and flavor. In this picture I used whole wheat Israeli Cous Cous and not orzo but they are totally interchangeable in their cooking times.


  • 1 c basmati rice
  • 1/4 c farro
  • 1/4 c orzo or Israeli Cous Cous
  • 1/4 c quinoa, rinsed (don’t skip this step)
  • 1 T olive oil or butter
  • 1 t Sous Salt Grey & Herb
  • 3 c chicken stock


Place the olive oil or butter in the bottom of a sauce pan. Add the rice, farro, orzo and rinsed quinoa to the sauce pan and toast for about 1 minute. Add the Sous Salt and chicken stock.  Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.  Turn off the heat, leave covered, don’t peek and let it sit for 5 minutes. After the rest time remove the lid and fluff with a fork.  At this point you can add some fresh herbs and parsley.


Remember as in all our recipes the Sous Salt that you use if your choice. All of them are adaptable depending on your taste and the direction of  the meal.