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

FAQs

Why do you rinse farro before cooking? ›

No matter which cooking method you choose when cooking farro, the first step is to rinse it to remove any dust remaining after processing. Farro itself doesn't get gummy or sticky when cooked, even if it's cooked longer than necessary.

Method 1: Stove Top

This is the most common way to make farro. Although the method is straightforward and easy, it requires a pretty long cooking time. It takes almost 40 minutes to cook farro in boiling water on a stove top. And the water necessary depends on the size of the pot and how well the lid seals the pot.

Whole and semi-pearled farro are an excellent source of protein that, when paired with beans, provide the essential amino acids needed for a complete protein source.

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.

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, in particular, is loaded with nutrients, making it a good alternative to the “empty carbohydrates” that many diets warn against. In fact, it's an excellent source of plant-based protein, making it a great option for vegetarians and vegans to add to their lifestyle.

Because our dry farro is lightly scratched (also sometimes called "semi pearled farro" or "pearled farro") it's technically not considered a whole grain. A small percentage of the bran has been lost during this process but the benefit is the quicker cooking time.

Place a lid on the pot, turn the heat up to medium-high, and allow the water to come up to a boil. Once the water reaches a boil, turn the heat down to low and let the farro simmer for 20-30 minutes. Start testing the tenderness of the farro around 20 minutes. If you prefer your farro more tender, let it simmer less.

Toasting dry grains before cooking intensifies their flavor and adds depth to the finished dish. We especially like toasting nutty grains like quinoa, farro, wheat berries, and freekeh.

Soaking farro is not required, but it can help to reduce the cooking time and some say it improves the texture of the cooked grain. Others also say that soaking the farro can also help to make it more digestible by breaking down some of the complex carbohydrates and proteins that can be difficult to digest.

What are the three types of farro? ›

Though we refer to farro as if it were one grain, it's actually three. There's farro piccolo (einkorn), farro medio (emmer), and farro grande (spelt).

Research suggests that farro's unique combination of fiber, antioxidants, and phytonutrients contributes to a healthy gut microbiome. A balanced gut microbiome is linked to reduced inflammation, improved digestion, and even better mental health.

"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."

Semi-pearled farro: This version is the best of both worlds with half of the grain intact and a reduced cook time. Whole farro: Since the grain is still intact, this version has the most nutrients per serving and strongest flavor.

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.

In addition to great taste, the large, whole-grain version of farro provides healthy fiber and protein. Its pleasantly chewy texture holds up well, even in soups and stews. The whole grain version of farro is more nutritious than the husked or “pearled” type.