{"id":1895974,"date":"2023-06-26T08:53:23","date_gmt":"2023-06-26T13:53:23","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1895974"},"modified":"2023-12-19T13:27:25","modified_gmt":"2023-12-19T19:27:25","slug":"what-is-farro","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/what-is-farro\/","title":{"rendered":"What Is Farro?"},"content":{"rendered":"<a href=\"https:\/\/www.tasteofhome.com\/collection\/whole-grains\/\" rel=\"noopener noreferrer\">Ancient grains<\/a>\u2014whole grains that have been part of the human diet for thousands of years\u2014are nutritious additions to your pantry. Mild-tasting, versatile farro is an easy ancient grain to incorporate into your diet. But what is farro, exactly, and how do you cook it?\r\n<h2>What is farro?<\/h2>\r\nFarro is an ancient grain, a form of wheat that's about 20,000 years old. With roots in Mesopotamia, farro is a staple of <a href=\"https:\/\/www.tasteofhome.com\/collection\/quick-mediterranean-diet-recipes\/\" rel=\"noopener noreferrer\">Mediterranean diets<\/a>, especially in Italy. Farro is sold in whole grain form, and might be one of three varietals of ancient wheat: einkorn, emmer or spelt. All forms of farro have a pleasant nutty flavor and a slightly chewy texture after cooking. It's a hearty addition to a <a href=\"https:\/\/www.tasteofhome.com\/collection\/30-whole-grain-dinner-ideas\/\" rel=\"noopener noreferrer\">whole-grain dinner<\/a>.\r\n<h2>Types of Farro<\/h2>\r\nIn American grocery stores, farro is generally found in three forms: pearled, semi-pearled and whole. Pearled farro is the most common and the quickest to cook, since the bran has been removed from the grain. Unfortunately, removing the bran also reduces the amount of fiber and nutrients. You can also buy semi-pearled farro, which retains some of the bran, as well as whole grain farro.\r\n<h2>Nutrition Benefits of Farro<\/h2>\r\nFarro, especially in whole-grain form, is an excellent source of fiber and protein. It's rich in antioxidants, as well as iron, magnesium and zinc.\r\n<h2>Is farro gluten-free?<\/h2>\r\nSince farro is a form of wheat, it is not gluten-free. Gluten-free alternatives to farro include whole-grain <a href=\"https:\/\/www.tasteofhome.com\/collection\/quinoa-recipes\/\" rel=\"noopener noreferrer\">quinoa<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/article\/sorghum-ancient-grain\/\" rel=\"noopener noreferrer\">sorghum<\/a>, buckwheat, millet and <a href=\"https:\/\/www.tasteofhome.com\/collection\/wild-rice-recipes\/\" rel=\"noopener noreferrer\">wild rice<\/a>.\r\n<h2>Where to Buy Farro<\/h2>\r\nYou can find farro in the pasta, rice and grains section of your national grocery store. You can also <a href=\"https:\/\/www.amazon.com\/365-Everyday-Value-Organic-Italian\/dp\/B074H5LWXN\/\" target=\"_blank\" rel=\"noopener\">buy it online<\/a> through places like Whole Foods.\r\n<h2>How to Cook Farro<\/h2>\r\nCook farro as you'd <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-whole-grains\/\" rel=\"noopener noreferrer\">cook any whole grain<\/a>: simmer in liquid until tender. Many cooks soak farro before cooking. Whole grain farro should soak overnight, while pearled and semi-pearled varieties benefit from soaking for 30 minutes or more. Cook farro in water or broth at a ratio of one part farro to three parts liquid. Soaked farro will cook in about 15 minutes, while unsoaked or whole grain farro will be al dente in 30 minutes or so.\r\n\r\nIt's simple to cook farro in a pot on the stove (similar to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-brown-rice\/\" rel=\"noopener noreferrer\">cooking brown rice<\/a>). You can also use a <a href=\"https:\/\/www.tasteofhome.com\/article\/best-rice-cooker\/\" rel=\"noopener noreferrer\">rice cooker<\/a>, which will cook farro hands-free, or a pressure cooker (like the Instant Pot) to cook farro quickly.\r\n<h2>How to Eat Farro<\/h2>\r\nCooked farro tastes delicious in a grain salad, where its pleasant chewiness adds texture and substance. Farro makes a hearty side dish for fish and other <a href=\"https:\/\/www.tasteofhome.com\/collection\/heart-healthy-suppers\/\" rel=\"noopener noreferrer\">heart-healthy dinners<\/a>. You can also stir cooked farro into a soup or <a href=\"https:\/\/www.tasteofhome.com\/collection\/healthy-stew-recipes\/\" rel=\"noopener noreferrer\">stew<\/a>.\r\n\r\n[embed_section]\r\n\r\n[embed-content image=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/Vegetarian-Farro-Skillet_EXPS_FT20_251147_F_0220_1-1.jpg\" title=\"Vegetarian Farro Skillet\" linkurl=\"https:\/\/www.tasteofhome.com\/recipes\/vegetarian-farro-skillet\/\" \/]\r\n\r\n[embed-content image=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/03\/Farro-Salad-with-Charred-Shishito-Peppers-and-Corn_EXPS_RC21_258292_E02_18_10b.jpg\" title=\"Farro Salad with Shishito Peppers\" linkurl=\"https:\/\/www.tasteofhome.com\/recipes\/farro-salad-with-charred-shishito-peppers-and-corn\/\" \/]\r\n\r\n[embed-content image=\"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pomegranate--Chicken---Farro-Salad_EXPS_HCA20_176125_E08_20_2b.jpg\" title=\"Pomegranate, Chicken and Farro Salad\" linkurl=\"https:\/\/www.tasteofhome.com\/recipes\/pomegranate--chicken-and-farro-salad\/\" \/]\r\n\r\n[\/embed_section]\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>What is farro? Learn about the ancient grain, including nutrition benefits, how to cook farro and ideas for adding more farro to your diet.<\/p>\n","protected":false},"author":7801,"featured_media":1896551,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[306848,307559],"categories-v2":[309603,310541],"coauthors":[152278],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin_file":false,"long_pin":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What Is Farro and How Do You Cook It? 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Since 2010, she\u2019s followed a gluten-free diet, and especially enjoys the challenge of baking sourdough bread and pizza dough. As a contributing writer for <em>Taste Recipes<\/em>, she covers a broad range of topics but with a special emphasis on gluten-free cooking and baking. Outside of her gluten-free experiments in the kitchen, Kelsey is also the author of the thriller novel \u201cGirl in the Rearview Mirror.\u201d","twitter":"kraedimberg","instagram":"https:\/\/www.instagram.com\/kraedimberg\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/kelsey-dimberg-mueller-448475a7\/","tiktok":"","youtube":"","location":"Chicago, IL","school_and_year":"University of San Francisco","education":"<ul>\r\n \t<li>Arizona State University, bachelor's degrees in English literature and Spanish<\/li>\r\n \t<li>University of San Francisco, master's in creative writing<\/li>\r\n<\/ul>","highlights":"<ul>\r\n \t<li>10 years of professional writing and editing experience with 5 years writing about food<\/li>\r\n \t<li>Popular <em>Taste Recipes<\/em> articles include: \"How to Make Gluten-Free Zucchini Bread\" and \"The Secret to Making a Sourdough Starter That Actually Works\"<\/li>\r\n<\/ul>","expertise":"Cooking techniques; baking; cleaning &amp; organizing; home decor; gardening &amp; plant care; health &amp; wellness; parenting; grocery shopping","short_bio":"A former in-house editor at <em>Taste Recipes<\/em>, Kelsey now writes articles and novels from her home in Chicago. After going gluten-free more than a decade ago, Kelsey turned to home cooking and baking as a way to re-create her favorite foods. Her specialties include gluten-free sourdough bread, pizza and pastry.","user_nicename":"kelsey-mueller","type":"guest-author","nickname":""}},"images":{"1896551":{"image_url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/06\/GettyImages-1282888945-e1687530198630.jpg","post_data":{"ID":1896551,"post_author":"7821","post_date":"2023-06-23 09:21:46","post_date_gmt":"2023-06-23 14:21:46","post_content":"Spelt porridge in a bowl with basil on the linen napkin. White wooden background. Copy space, top view.","post_title":"Spelt Porridge In A Bowl With Basil. White Wooden Background. 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