Farro is a pretty trendy grain these days which is funny because technically it’s the oldest grain to exist.
Farro comes from a strain of wheat called Emmer Wheat and it is believed that all grains that exist today have derived from this original strain. So like I mention in the video, Farro is kind of like the great-grandmother of grains.
It falls somewhere between wheat berries and barley as far as taste and texture and could easily be used in place of brown rice (although farro has gluten and brown rice does not).
There are three types of farro:
- Whole Farro is the whole seed (it still has the outer layer of bran in tact). It is the least processed form of faro but does need to be soaked and takes up to 50 minutes to cook. Whole faro is very creamy when cooked up so it works great in dishes like faro risotto.
- Semi-Pearled Farro has some of the outer bran layer removed. It does not need to soak and takes about 25-30 minutes to cook.
- Pearled Farro has the entire layer of bran removed and cooks up in about 15 minutes, no soaking required.
If you want to learn more about farro, be sure to watch the video below.
Here are some delicious Farro recipes to get you started:
- Farro, Sardine & Kale Salad (this is the recipe I made in the video)
- Baked Farro Risotto (101 CookBooks)
- Italian Kale and Farro Soup (Serious Eats)
- Tuscan Red Lentil Soup with Kale and Farro (Summer Tomato)
- Roasted Strawberry Farro Pudding (The Semi-Frugal Life)
Now it’s your turn. Have you ever tried farro before? Do you have any fancy tricks or tips about this nutritious grain? I’d love to hear how you like to prepare it and/or any favorite recipes you may have.
Simply Cooked Pearled Farro
Yield: 2 cups cooked farro
Prep Time:1 minute
Cook Time:20 minutes
Total Time:21 minutes
- 1 cup of dry pearled farro
- 3 cups of filtered water