Farro is probably one of the less know of all the grains but here in Italy it is loved and used in so many ways such as soups, salads, risotto and stews. The ancient Romans used to make bread, porridge and soup with it before they got their hands on wheat. It has a roasted, nutty flavour and quite a distinctive chewy texture. Farro’s tough husk makes it more difficult to process than other commercially produced grains and this husk helps to protect the grain’s vital nutrients. With a higher fiber and protein content than common wheat, it is also especially rich in magnesium and B vitamins. There are different varieties of farro the whole grain being the longest type to cook and the semi-pearled pearled being the shortest.
- Rinse the farro in a saucepan.
- Cover with water using a 1:2 ratio.
- Bring to the boil.
- Reduce heat to a simmer.
- Cook for 20-30mins
- To seed up the cooking time you can pre-soak for 15/20 minutes.