What Is Farro—and How Do You Cook With It?

Farro is on the rise, thanks to its versatility, pleasantly chewy texture, and nutritional benefits. If you have not heard of farro, you’ve been missing out on just a couple of thousand years of flavor.

” Considered an ancient wheat grain variety, dating back 10,000 years, farro originated in the Fertile Crescent, a crescent-shaped area in Western Asia formed by the Tigris and Euphrates rivers and the Mediterranean Sea, and was called after the Pharaohs of Egypt,” describes Debbie La Bell, sales and marketing strategist at Hayden Flour Mills.
Comparable to other entire grains, farro is enclosed in a hard outer shell, or hull, and is naturally low in gluten and high in protein, with a nutty taste and satisfying texture. Here’s whatever you need to know about farro to move beyond standard grains, and start incorporating farro in your house cooking.
What Is Farro?
” Farro is a grain comparable to wheat, traditionally made from spelt, emmer, or einkorn,” says Sarah House, Food Innovation Chef at Bob’s Red Mill. “Farro has an extremely enjoyable, somewhat nutty, grain taste. It sets well with a myriad of other tastes [consisting of] veggies, fruits, and spices.”

Farro is distinct since it can be served in a lot of different methods: Soups, pilafs, salads, grain bowls, hot cereal, vegetable hamburgers, chili, and risotto all work with farro, verifies House. “The prepared grains can be contributed to breads and even desserts,” she states.

And not all farro is developed equal. “Farro can be produced from 3 wheat relatives: spelt, emmer, and einkorn,” House notes. “The most significant difference in the three varieties of farro is the specific grain size.”

Farro comes in pearled, semi-pearled, and entire farro varieties. “Whole farro indicates the entire grain is intact; semi-pearled is akin to lightly scratching the surface area producing little scores in the bran; pearled grains have all or the majority of the outer bran layer removed,” states House.

” Pearled grains will have the quickest cook time and a soft texture ideal for soups and risotto-style dishes, anytime you want a lot of creamy starch. Entire farro takes the longest to cook, and is best used in salads and grain bowls– meals when the grains ought to be different and distinct. Semi-pearled is a versatile farro and works well in all dishes.”

Is Farro Gluten-Free?
No, farro is not gluten-free. Farro is an ancient grain associated to wheat, which contains gluten.

Nutritional Benefits of Farro
“Nutritionally, farro is a good source of fiber (offering about 18 percent of the everyday value) and iron,” says House. Compared to brown rice, farro is higher in fiber and protein, and farro has more fiber than quinoa.”
Farro is likewise rich in magnesium, and consuming farro can be advantageous to heart health, brain health, and beyond.

How to Cook Farro
Farro is simple to prepare in a range of methods. “Preparing the fundamental farro grains is very simple. The pasta method is foolproof,” House states. That is, cooking farro like pasta can easily yield delicious outcomes. To do so, bring a big pot of salted water to boil. Add farro and cook uncovered till soft, about thirty minutes.

” Farro is likewise fantastic in the slow cooker and multi-cooker,” House includes. “For an even much shorter cook time, farro can be soaked overnight before draining and cooking the farro in new water.” Farro can also be prepared in broth or other liquids.

Cooked farro can be kept in an airtight food storage container in the fridge for up to five days. Farro can also be frozen in a single layer on a sheet pan and packed into airtight containers or bags to keep in the freezer for easy usage.

Farro Recipes
Now that you know all about farro and how to prepare it, it’s time to attempt it out with these scrumptious farro dishes.

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