|Farro is a wheat, often referred to as an ancient grain|
Farro is a wheat. Sometimes it’s referred to as an ancient grain, which makes it sound kind of special, demanding extra respect like an elder statesperson. But in fact, the term ‘ancient grain’ means it hasn’t been constantly bred and changed over time like other modern-day wheat. You may think because it’s called an ancient grain that it’s not actually a wheat, and is hence gluten free. But this isn’t so. Wheat is a whole grain, so if you’re celiac or have a wheat allergy, you should pass on farro.
If you haven’t tried it, I suggest you do. It’s like a cross between barley and brown rice. It has a nutty flavour and a chewy texture. Farro comes raw, polished or semi polished. Raw farro needs to be soaked ahead of time and takes longer to cook than polished or semi polished. Farro must be rinsed before using and cooked like rice. It takes 20-40 minutes to cook depending on the variety used. It should be cooked al dente which means tender on the outside but with a still slightly chewy texture.
When buying farro store it in the refrigerator or freezer. It’s good in salads, soups, casseroles and pilaf.
Looking for a recipe to try using farro?