Farro is an ethnobotanical term derived from Italian Latin for a group of three wheat species: spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum), which are all types of hulled wheat (wheat that cannot be threshed).
Serves 4 / Farro, an ancient wheat used in northern Italian cuisine, has a chewy texture and pleasant, nutty flavor. Although it does well on its own in any dish, it combines nicely with buckwheat, a whole protein. Use blood oranges when available.
Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes.
It has a complex, nutty taste with undertones of oats and barley, but it’s lacking the heaviness of many whole-wheat grains … farro tastes more elegant than earnest.” Buying Farro Farro comes in several different forms, since among farro there are actually several species of grains and more than one way of processing the seeds.
Farro and Kamut are types of wheat often referred to as “ancient grains,” and nutritionally, they outperform brown rice and whole-grain pasta. These tasty ancient grains deliver about the same number of calories (roughly 100 per half-cup cooked) as more traditional choices.
Substitutions for Farro: Farro is very versatile and can be replaced in most recipes with spelt berries, wheat berries, and Kamut® berries. If you want a gluten free substitute, sorghum, brown rice, or oat groats will all make good replacements in most recipes. When replacing farro, keep in mind what the cooking times and applications. For ...
Farro, also called emmer in some parts of the world, is a type of ancient wheat grain that has been eaten for thousands of years around the world. Today, you’re likely to find farro (Triticum turgidum dicoccum) in many Mediterranean, Ethiopian or Middle Eastern restaurants, where it has a very long history.