Farro can be a slightly confusing grain as the name has been used to refer to a few different grains, all wheat based. There is Farro (which is the smallest), Emmer (medium), and Spelt (largest.) More often than not the bulk bins carry Emmer. Spelt is often labeled as such and I tend to not substitute spelt for farro as I feel the taste and texture is a bit different. Like other wheat based grains, Farro has a lovely nutty and chewy texture.
Cooking farro is simple and does not take too long. I’ve recently fallen in love with using farro in place of arborio rice in risottos. Farro makes a great addition to soups and can even be made in to a breakfast porridge.
My Recipes for Farro
Recipes for Farro
- Farro and Millet Risotto from 101 Cookbooks
- Sweet Potato and Gorgonzola Farro Risotto from myself
- Warm Farro Salad from the Kitchn
- Farro with Broccoli and Shiitakes from Umami Girl
- Farro Masala from Running with Tweezers
- Spicy Japanese Farro Salad from the Tomato Tart
- Cracked Farro Porridge from Lunchbox Bunch