Farro originated in the Fertile Crescent, and is an ancient grain, now commonly used in Italy and Ethiopia. There are three grain types: farro piccolo (Einkorn), farro medio (Emmer, shown here), and farro grande (Spelt).(1) Emmer is by far the most common variety, grown in Tuscany and Abruzzo Italy. (2) Photo by PattyCooks.
Cooking: Cooking ratio grain to water: 1:3
Pearled Wash the grain by placing it in a sieve and holding it under running water while you swish your fingers through the grain. Boil water or broth, add grain, reduce to simmer, place lid on the pot and cook for ~30 minutes until done. Drain left over water and it is ready.
Taste + Texture: I found the taste pleasant and not overwhelming. Chewy and not mushy.
1C dry makes 3C cooked
1C raw farro = 200c, 44k, 7p, 7f
GLUTEN
Health: MayoClinic: Farro is an ancient grain that resembles brown rice, and is packed with fiber, protein, vitamins, minerals and antioxidants. Popular in Italy, this healthy dish is gaining favor in the U.S. for its versatility and health benefits.
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