10 Farro Recipes That Will Inspire You to Cook This Versatile Grain (2024)

FAQs

What is farro grain used for in cooking? ›

Farro is a chewy, nutty tasting type of wheat that's been cultivated in the Middle East and Mediterranean for thousands of years. Use this hearty grain in everything from soups to salads or stand alone as a side dish. It pairs as well with weeknight chicken as it does for a special occasion beef tenderloin.

The theory is that if farro is soaked overnight and sprouted, it's more tolerable and easier to digest for anyone sensitive to gluten.

Also, be advised that farro contains gluten. If you have celiac disease or are otherwise gluten intolerant, avoid the grain. As you may have guessed, you'll also want to sidestep farro if you have a wheat allergy.

Farro is a term that refers to three types of ancient wheat: Einkorn, Emmer, and Spelt. These grains have been cultivated for thousands of years and have a rich history and nutritional profile. Let's explore what makes these grains farro, how they differ from each other, and what benefits they offer.

These grains are a force to be reckoned with. While both provide excellent sources of fiber and protein, farro tops the charts and offers almost double the value compared to the same size serving of quinoa. However, quinoa contains all nine essential amino acids along with antioxidants.

Grains to avoid are wheat (such as wheat berries, spelt, kamut, farro and bulgur), rye, barley and triticale. Oats are technically gluten-free, but they carry a higher possibility of cross-contamination during manufacturing.

Otherwise known as ancient grains, super grains are a type of grain that have a great nutritional profile and promote some more health benefits over regular grains. Some of the key super grains include amaranth, sorghum grains, buckwheat, chia, farro, freekeh and teff.

Whole-wheat pasta, buckwheat, bulgur, quinoa, and farro contain complex carbohydrates that limit inflammation. Red meat or processed meats. Red meat contains compounds that trigger the body's inflammatory response.

Farro is an excellent source of fiber. Fiber, in turn, helps regulate the digestive system. So it's no surprise that farro has been shown to improve digestion in humans. If you have constipation, irritable bowel syndrome, or other digestive disorders, you may especially benefit from adding farro to your diet.

Why is my farro mushy? ›

The farro will absorb a lot of the water, but the excess should be drained off. You can either use a colander or just carefully tilt the pot while using the lid to hold the grains in place. Drain off as much water as possible to prevent it from turning mushy.

All grains have a place in a healthy diet. Farro and barley, being whole grains, contain more fiber and health benefits than white pasta or white rice.

Farro offers a nutty flavor, somewhat similar to barley and light brown rice. Besides that, It also gives slightly sweet, cinnamony undernotes. Nicely cooked whole-grain farro pops in the mouth, giving a wholesome chew, just like whole wheat kernels and barley.

As we've already discussed, soaking whole farro or semi-pearled farro will speed up the cooking time significantly - although it's not necessary. If you have the forethought, add the farro to a bowl of water and soak it overnight in the refrigerator.

Farro is an ethnobotanical term for three species of hulled wheat: spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum). Hulled wheat is wheat that cannot be threshed. In Italian cuisine, the three species are sometimes distinguished as farro grande, farro medio, and farro piccolo.