Farro
An ancient Italian wheat grain with a nutty, chewy bite. Takes 25–30 minutes to cook (semi-pearled farro is fastest). Holds up beautifully in salads and soups. It doesn't get mushy.
Used for
- grain bowls
- salads
- soups
- risotto-style dishes
In the kitchen
- Cook-grains.
- Season cooking liquid.
Picking it at the store
- Semi-pearled farro (most common) cooks fastest and still has good texture.
- Store in an airtight container; keeps for a year in a cool, dry place.
Related terms
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