Delicious Warm Farro No.1 Recipe W/ Onions, Berries & Pecans (2024)

FAQs

What is the best way to eat farro? ›

Farro is a hearty addition to salads and soups. It's especially wonderful with some garlic and olive oil stirred in while it's still warm. Farro is a nice alternative to wild rice, brown rice, quinoa and other whole grains. It's a healthy plant-based source of protein, iron and fiber.

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.

The key with emmer is that you do not need the perfect grain to water ratio like rice. You just need to make sure you have enough liquid to simmer it for at least 60 minutes, then you can drain the excess liquid. The beautiful thing about this grain is that you can't overcook it.

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.

Soak Farro

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.

Luckily, incorporating anti-inflammatory foods like fruits, vegetables and whole grains into your diet can help tame chronic inflammation. Our top whole-grain pick for inflammation is farro, since it's packed with fiber and antioxidants while also being a versatile pantry staple.

Farro contains more carbohydrates than quinoa, but it also has more calcium. Both are nutritious choices, but of the two, farro provides more vitamins and nutrients. However, unlike farro, quinoa is gluten free .

"Farro is a great source of fiber, iron, protein and magnesium. With all of those nutrients in this little grain, it can provide a lot of health benefits for your diabetes or for heart health or for brain health." Cook farro on the stovetop, in a slower cooker or in the oven. It doesn't expand as much as rice or pasta.

A 45-gram serving of pearled farro provides 150 calories, most of which are carbohydrates. You'll consume 29 grams of carbohydrate in a 1/3 cup serving, 3 grams of fiber, and 1 gram of sugar. The rest of the carbohydrate in farro is starch.

It's high in protein, fiber and several nutrients. Farro may have several health benefits, including protection against heart disease and benefits for weight loss. On the whole, farro is a tasty and nutritious alternative to refined grains.

Do you rinse farro before cooking? ›

Farro is sometimes covered in a dusty residue as a result of processing. To remove it (and any other unwanted debris that might be present), always rinse your farro under cool, running water in a fine-mesh strainer before cooking it.

Drain on brown paper and serve warm. In Tuscany farro is used in everything from antipasto to dessert. In Abruzzo, mainly for soup and when the berries are cracked, the flour is used to make pasta, bread and even pastries. Farro flour is soft and dificult to work with but the results are worth the effort.

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.

The typical farro to water ratio is 1:3. For example, 1 cup of dry farro to 3 cups water. That said, using the pasta method is a bit more flexible as the water isn't meant to all be absorbed. So long as you have at least a 1:3 ratio, you'll be ok!

Cook the farro: Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.

Farro is an extremely nutritious grain. It's an excellent source of protein, fiber and nutrients like magnesium, zinc and some B vitamins. It's a much healthier alternative to white rice or other refined grains.

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.

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.