An ancient grain that has been used in Mediterranean cuisine for centuries, farro has a nutty flavor and slightly chewy texture when cooked. The grain has several varieties, including pearled and unpearled farro. Pearled farro is the most common type found in North American groceries, and while it is still packed with nutrients, pearled farro has had the wheat bran removed in production. Unpearled farro keeps the wheat bran intact, giving it more fiber and protein.
What can I make with farro?
There are many dishes in Mediterranean cuisine that incorporate the ancient grain of farro. Make a Tuscan soup with nutty grains and root vegetables. Farro makes an excellent filling for stuffed peppers covered in melted cheeseand tomato sauce. Enjoy a farro salad mixed with crumbled feta cheese, tomatoes, and extra virgin olive oil, or add the grain to leafy kale greens to maximize protein.