Farro is an overlooked grain, just as healthy as quinoa. Thankfully, just as quinoa rose in popularity, now becoming s staple of many pantries. Farro isn’t Farro-behind! Farro has the added benefit of being far more inexpensive than quinoa, currently running at half the price. Like all the grains before, farro is simple to make as long as you soak it well!
Farro should be soaked in cold, covered water for at least 8 hours. Once farro is soaked you should add it to a ricer cooker at a 1:2 ratio – Farro to rice. Run your rice cooker on a full cycle, drain any excess liquid and serve.
Like beans, the secret sauce to farro is soaking and leaving alone for a while. If you have patience or time, try soaking for at least 12 hours. Farro will cook better and avoid any hard grains in the mix. If you are in a pinch, farro can be cooked without soaking. It will require 1:3 Farro to Water and two rice cooker cycles. The resulting farro won’t be as soft, but it’s a great “hack” if you are in a pinch!
Farro was the first ever cultivated wheat, tracing its roots back to ancient Egypt; Also known as emmer wheat, it is a type of grain, when raw, not too dissimilar looking to brown rice.
Once farro is cooked, it has a similar look to pearl barley. Having a slightly chewy texture and a grainy, nutty taste.
Farro is high in fiber, protein, zinc, iron, magnesium, and niacin (A type of vitamin B) and is increasingly used as part of a controlled diet to promote weight loss.
Farro is also a great source of protein, especially for those opting for plant-based diets.
Farro is far more versatile than similar types of grains. Due to the texture of farro, it lends itself incredibly well to both hot and cold foods (and even some sweet treats).
All Farro Should Be Soaked before Cooking
If you have come across farro in supermarkets and stores, it has probably been served with a salad, which is perfect for farro.
Due to its slightly chewy texture, farro goes superbly with a leafy salad to add a little texture to the dish. Farro also has the benefit of sponge-like consistency, meaning it will soak up and excuse any salad dressing flavors you choose to put with farro!
Cooked farro in shape and design, looks like a risotto grain, farro can be cooked in a similar way to farro. Some tasty recipes include mushroom farro and tomato and parmesan farro.
Cooking farro as a risotto substitute couldn’t be easier. I even recommend cooking farro risotto in a rice cooker! Use your brother of choice (usually chicken or vegetable) over your soaked farro, with maybe some extra ingredients to compliment the dish – set to cook and stir regularly.
Pearl Barley is one of my favorite treats to pop up in a soup. Although I never remember to buy or cook it, whenever I order a soup with barley inside, I jump for joy and pretend to remind myself to buy some the next time I’m at the store.
Farro can be used as a direct substitute for barley in recipes or even be added to any soup you like,
Farro goes exceptionally well in thicker western soups, such as wedding soup or tomato soup. You can add as little or as much as you like, and as long as you have remembered to soak the grain first, you can throw it in and cook WITH the soup. Making life a little easier and cleaning up a little nicer!
Due to its health benefits and lower wheat content, farrow is an excellent substitute for a carb or grain in many meals.
As a healthy life plan, farro can also be used as a “filler” when eating soup. Soup can be delicious, but I always seem hungry an hour after a bowl of soup. Especially a broth-based soup!
Its texture lends itself to a great side dish of vegetables. Stir fry, steam, bake, or use your usual cooking technique for some great greens, and mix a little (or probably a lot) of farro in with your vegetables.
Kale and broccoli suit farro just perfectly, as the contradicting textures make for a far more exciting mouth full than some plain greens.
As with most dishes, farro can be directly substituted. Where you would usually use quinoa – try farro instead. Don’t forget – Farro is half the price of quinoa, with just as many health benefits.!
Farro can be eaten uncooked As long as it has been soaked. Farro can be great as a substitute for granola or oats as a nutritious breakfast. Although I have never personally tried it, I have seen many recommendations for farro as a topping on ice cream!
Although you should be warned, Raw farro is not advised for those who have an intolerance to wheat.
Farro needs to be soaked before using in any form.
To cook farro in the rice cooker, mix 1 part farro to two parts water or stock, and run on one cook cycle.
Farro can be used as a direct substitute for quinoa or a healthy grain in most meals.
Everyone needs to eat more farro!
