Farro

Farro: what is it and why do I like it?


Stop reading now if you are looking for something amusing/chock full of recipes. I am going the educational route today to try and share what I know about farro with the rest of you ~ unfortunately, that isn’t a whole lot!. This was inspired by Nerissa’s query to my post about the farro risotto.

First of all, farro is one of the “ancient grains” ~ it was used in Roman times, unlike many of our present day grains. In reading around, I discovered that it lost ground against other grains because of its low yield. It is also VERY similar to spelt, but not the same. Of course, that all depends on who you read! Check out this link for a brief farro/spelt debate. According to my bag of the lovely stuff, it is also known as Pearled Emmer Wheat. Of course, I have now discovered that Emmer is something else entirely. Confused yet? Cause I sure am! The Scientific name on my bag of mystery grain is triticum dioccum or something like that. I suggest googling farro if you are REALLY curious about its history and health benefits (and apparent trendiness ~ GAACCK).

Why do I like it? The flavour is so rich and nutty and I have heard that the protein and fiber contents are impressive. I also love the texture ~ it retains a nice chewy bite when fully cooked.
Go, try it if you can find it ~ it is excellent in salads, soups and hearty breakfast porridges. Spelt is an acceptable substitute....