I’m drawn to all of those “trendy” grains like wheat berries, barley and spelt; they just sound so much more exciting than the brown rice or couscous I usually end up cooking. Like barley, farro has a nutty, earthy flavor. It’s an ancient, wheat-like grain that has served as a staple in Italian cooking for generations.
- How to Pick: Farro comes whole or semi-pearled. Whole farro needs to be soaked overnight before cooking, whereas semi-pearled farro can be cooked in 20 minutes.
- How to Store: Keep in a closed container out of sunlight.
- How to Use: Sort through the grains and discard any dirt or debris. Thoroughly rinse before cooking. For whole farro, soak it overnight and then simmer it for 1 hour until tender. For semi-pearled, simmer for 20 minutes until tender. Cooked farro will be tender with a slight firmness in the center (like risotto). Also, farro tends to foam while cooking, so be sure to use a large pot.
- Recipe Ideas: Because farro holds its shape and texture after cooking, it’s great in salads, as a last-minute addition to soups, or simply served with pasta sauce or vinaigrette. For a spin on risotto, check out NYT’s Farro with Mushrooms or Food & Wine’s version. For simple side dishes, try 101 Cookbook’s Farro and Roasted Butternut Squash or Jaime Oliver’s Farro with Roasted Vegetables. Later this week, I’ll share my delicious recipe for Farro and Green Bean Salad!
- Fun Fact: It doubles in size after cooked, so plan accordingly!
Sources: About.com, Williams-Sonoma, Seattle Times, and Sunset magazine.
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