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Farro: An Ancient And Complicated Grain Worth Figuring Out

I was ready to forget about farro. This was a couple of years ago when I first attempted to cook the savory grain that also boasts an ancient pedigree. I had sampled farro in restaurants where I had enjoyed it transformed into risottos and incorporated into salads. I had come to adore its nutty earthiness and satisfying chew.

But after spending well over an hour simmering a batch of this form of wheat, I wound up tossing the whole mess in the garbage. As it turned out, the type of farro I was using was the whole grain variety. It's highest in fiber and nutrients like Vitamin B3 and zinc, but whole farro also requires overnight soaking — a step I had neglected to take. That meant that…

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  How to Cook Farro (and Literally Every Other Grain) Perfectly, Every Time

Follow these steps to perfectly cook any grain, from farro and millet to wild rice and quinoa.

 How to Cook Farro

Do you have a favorite whole grain? I love everything from millet to quinoa, but if I had to choose one, I think it would be farro. It’s hearty and wholesome, with an amazing chewy texture and nutty flavor. I enjoy it all year long, but it really becomes one of my kitchen staples in the fall.

 How to Make an Ancient Grain Taste Better Than Mac and Cheese

“It has the virtue of brown rice and the pleasure of pasta,” she loves to exclaim when introducing farro to a newbie.

 Is Farro Healthy, Really?

Filled with hunger-busting fiber and disease-fighting antioxidants, this nutty and hearty wheat is worthy of a spot in your diet — especially when you land in a brown rice rut.

 Is farro the new supergrain on the block?

Farro is a powerhouse of nutrients! Like other grains it gives you your daily carb requirement, but a cup of cooked farro contains only 2 g of fat – so it is the ultimate low-cal grain! It is also rich in fibre and protein, and contains essential vitamins like A and E, as well as minerals like iron, calcium and magnesium.

 This Whole Grain Superfood Packs More Protein Than Quinoa

If you’re looking to add more whole grains to your plant-based diet, it’s time to make friends with farro. This ancient type of wheat has 7 grams of protein per (cooked) half cup—more than an egg—and boasts one more muscle-building gram than quinoa’s 6 grams per cup.

 Try Farro, a.k.a. Emmer Wheat, A More Nutritious Type Of Wheat

Gourmet restaurants saved the farro crop—or rather, it was saved by the farmers of the French Haute Savoie region, who brought their product to the chefs. Always seeking something new to please their clientele, chefs embraced farro in soups, stews and sides. Their foodie clients wanted more, and the health-conscious discovered the nutrition of this whole grain.

Articles of Interest

Farro Benefits: Here’s Why This Whole Grain Belongs in Your Diet

Farro benefits are nothing new: The venerable and nutritious wheat is said to have sustained the Romans as they conquered the world 7,000 years ago. Legend has it that Julius Caesar himself brought farro (triticum dicoccon) to Italy after invading Egypt in 30 B.C. Known as “the Pharoah’s wheat” because it was the only type cultivated in pharaonic times, this high‑energy grain was a staple in Roman society.

Farro: The Ancient Grain that Continues to Make Modern Meals

Farro is an ancient whole wheat grain that has re-surfaced in the recent surge and popularity of “ancient grains” such as quinoa, millet, amaranth, kamut and spelt. Ancient grains have taken a spotlight in today’s nutritional market because these unchanged, heirloom varieties of wheat can be traced back centuries and have remained untampered with.

Get to know Farro

Farro is already being considered the next big super food that should be on you radar. The ancient wheat variety, Farro, has been a staple in Italy for a long time. About 2,000 years long according to rachelraymag.com but it’s slowly finally making a name for itself here in North America.

Get Trendy With Farro

One of my recent favorite ancient grains is farro, which refers to three different wheat varieties—einkorn (farro piccolo), emmer (farro medio), and spelt (farro grande). These ancient grains were first cultivated in modern-day Jordan as early as 10,000 BC and have retained popularity in Italy. Emmer, the variety typically sold in the United States, is high in protein and fiber...

Health Benefits of Farro – An Ancient Grain

Have you heard of farro? Well, if not, let me tell you that it is an ancient grain packed with lots of health benefits and is much in demand these days. Though not gluten-free, it has relatively lower levels than what is present in wheat and you can get rid of it through the process of sprouting and fermentation.

How to Cook Farro, the Hearty & Healthy Ancient Grain

If we’re to compare farro with any other grain, it might be whole-grain barley, before it’s pearled (sometimes called pot barley). It’s chewy, hearty, and like other whole grains has a mild, nutty flavor. It’s hard to overcook it, and it rarely gets soggy, like rice can. For that reason alone, farro is a great addition to soups and stews, and is a stellar addition to salads.

Meet Farro: Your New Favorite Whole Grain

Farro is a new grain to most Americans, but it has actually been around for over 2,000 years. Mostly known to be a staple in the ancient Roman diet (and still very popular in Italy), this hearty grain can be used in substitution for any recipe that call for brown rice or wheat berries.

Nutritional Comparison: Farro vs Barley

Farro and barley are quite similar. Both are suitable replacements for wheat grains because you can make flour, porridge, soup, and other meals. Both are rich in protein, although farro has more than barley. Thus, both can be a source of protein for vegetarians or vegan diets. However, it is also important to remember that they both contain gluten and might not be the right choice for all.

So Farro, So Good

Farro may be an ancient grain, but that doesn’t mean it has to be used in a traditional way. In fact, its nutty, slightly sweet taste makes it perfect for experimenting. “Experiment with it.” says Dr. Dogliotti. “It can only do you good.”

What is Farro? An Ancient Grain Worth Knowing About

Farro is an ancient whole grain with dietary benefits, but it’s derived from wheat so it’s not gluten-free.

What Is Farro? Health Benefits and How to Use This Ancient Grain

You’ve heard of common grains like barley, buckwheat and whole wheat, I’m sure. But have you ever tried farro? Chances are you haven’t even ever heard of it. But you should!

What Is Farro? Why You Should Add This Ancient Grain to Your Dinner Rotation

And no, this nutty grain isn't the same thing as spelt.

Resources

7 Must-Know Things About Farro

Move over Queen Quinoa, there's another healthy grain in town that's gaining popularity. Here, everything you need to know about farro—the coolest newcomer in the grain aisle. Plus, all the tasty ways to enjoy it!

Cook for Your Life

Like quinoa, farro is a complete protein, meaning it contains all of the essential amino acids. Its fiber and protein content exceed those of brown rice and barley, yet it is still low in fat.

How to Use Farro

Also known as emmer wheat, farro (triticum dicoccon) is the Italian name for this hulled ancient mother grain that gave rise to modern wheat. Often confused with spelt (triticum spelta), they are two distinct, though closely related grains. Armed with more than twice the protein and fiber of modern wheat, each grain of farro packs a nutritious punch.