How about a quick lesson on my newest and favorite food find? You in? I’m droppin’ knowledge. Let’s talk farro!
Farro is a grain commonly and presently grown in Italy. It doesn’t have strictly Italian roots… those roots would probably be somewhere in the Middle East, but Italy is a mighty fine producer of farro these days.
Farro is a wild cousin of wheat. If you’re farmiliar with barley, I would say that farro is very similiar.
When cooked, farro is often shaped like a giant puffed rice. It’s nutty in flavor and has a slightly crunchy texture. I know it as a super healthy whole grain that keeps me full for hours and hours… an almost impossible task. It’s full of fiber and even has a great amount of protein in it!
I most often use farro to fatten up soups or to make a nice sauteed vegetable salad. Salads with farro are delicious warm, or room temperature, or cold standing in front of the fridge sometime past midnight.
We’re not done here…. click on through, won’t you?
So, I know what you’re thinking. Ok, ok Joy… farro is sooooooo great, but how do I cook the stuff?
Well… I was getting to that. Hold your horses!
Some recipes might suggest that you soak your farro overnight before cooking it. I don’t think such a process is entirely necessary. I boiled my dried farro in salted water for about 15 minutes, drained it, tossed in sauteed vegetables, lemon and olive oil and I was golden. It’s a gorgeous side dish. It’s a satisfying main dish. It’s just all together rad!
Where the heck do you buy farro? Try your local natural food store or Whole Foods, in the bulk bins. There are also plenty of places online you might scope it out. Look around for farro. It’s totally worth it!
Farro Salad with Red Peppers, Zucchini, Cherry Tomatoes and Lemon
1 heaping cup dried farro
6 cups of boiling water
2 teaspoons salt
1 large zucchini, diced
1 medium onion diced
a clove of garlic, finely diced
1 red bell pepper, seeded and diced
a handful of cherry tomatoes, cut in half
1 teaspoon ground cumin
salt and freshly ground pepper to taste
3 Tablespoons olive oil, divided
juice of 1 lemon
Bring 6 cups of water to a boil. Once boiling, add two teaspoons of salt and dried farro. Turn heat to medium and boil farro until it is tender with a slight bite to it. This took me about 15 to 20 minutes.
Once cooked, drain farro and set aside.
In a large skillet, heat 2 Tablespoons olive oil. Add onions, peppers, garlic and zucchini and saute until cooked through but still vibrant in color, about 5 minutes. Toss in the tomatoes and cumin and salt and pepper towards the end of cooking the vegetables.
Toss cooked vegetables with cooked farro. Add salt and pepper to taste.
Before serving, finish the farro with a hearty squeeze of lemon juice and a healthy drizzle of olive oil.
Laura
This was so delicious, and an ideal make-on-Sunday-and-eat-all-week meal for college students
Katherine
The reason for an overnight soak (fermentation) is to release the nutrients bound up by the phytic acid in the outer layer or bran. “Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. …a diet high in unfermented whole grains may lead to serious mineral deficienceies and bone loss.” NOURISHING TRADITIONS by Sally Fallon pg. 452
Mandi
Was going through your recipes and found this one. Just tried it last night. Joy, you’re a genius. This was awesome. Thank you!
Michele
I found Farro in big bags at Costco. Only used it once so far to make http://www.foodnetwork.com/recipes/emeril-lagasse/farro-vegetarian-jambalaya-recipe/index.html
We hate okra so I left it out and used about 3 zucchini and added some cajun seasoning. My husband (meat eater) and I (vegetarian) both like it. I’ll have to try this recipe for it too. I just found your site and I’ve already bookmarked about a dozen things I want to try.
Iceni
BTW, the bulk bins are by the baking supplies at Whole Foods. And it was labeled wheat berries and not farro, but they are pretty much the same.
theUngourmet
This is the second time I’ve come across Farro. I really need to get a hold of some. This looks amazing!
Louise
I’m a big fan of farro. I like cooking farro in half broth, half water for more flavor. Instead of draining, I just let the liquid reduce till it’s more like a farro stew, and then pop in an egg, cover the pot (or stick it in the oven) until the egg’s set. In the meantime, I grill some veggies, and then just stick them on top when they’re done.
http://www.runawaysquirrels.com/2009/07/dinner-farro-with-pesto/
What’s weird is that I went to 2 Whole Foods before finding one that carried farro. I thought it was a pretty common grain, but maybe not.
stef
farro sounds delicious! i’ll give it a try as soon as i find it!
you could do a whole series on this! i just came back from vacation on maui, and holy crap (aside from all the gorgeousness), how are there so many fruits i have never heard nor seen?!
and i second the spelt suggestion! so delicious!
Deanna
Joy – I made this tonight for dinner. My hubby loved it. Thanks, he is excited to take the left overs with him to school tomorrow. Your the best! Oh and I couldn’t find it under Farro – but I found it under Emmer.
Iceni
I’ve been meaning to start making this at home ever since I brought leftovers back from a restaurant, and the parakeet gobbled up the farro right off my plate the next day. Thanks for giving us the WF tip, I would never have thought to look there!
Mélanie
You’ve convinced me! Now I just have to find how we call it in French, and try to find it, because looks a perfect addition to my salads
Noosa
Farro!Yes its middle eatern I call it Frekka! Im Palestinian and we also use farro along with veggies to make a crazy delicious soup and more :)
TheWoman
This looks great! I’m going to have to keep an eye out for faro.
Kylie of Thin Crust, Deep Dish
I love farro. Love love love it. The next time you’re in Seattle, you have to try the farro at Lark. It’s meltingly creamy, and I just don’t know how they do it. Maybe with cream; I dunno.
arugulove
I tried farro a few months back and loved it. It really is a fabulous grain.
ShannonOfDoom
good job Joy. Nice to see people still cooking with ancient grains. I love making muffins with quinoa!
Musketnuss
Hi!
That looks soooo great! I just have to try it, but first I have to find Farro in Austria.
Thanks!
Kate
Thank you so much for doing a post on this! I really love farro, but don’t hear too much about it. A friend of mine who lives in Italy is my best resource — she tends to cook hers in a pressure cooker with salted water until it’s al dente, then, while the farro is cooking, adds small pieces of her favorite veggies to a pan with olive oil and onion. She strains the farro, adds it to the veggies for about five minutes and voila! Yum!
Shauna from Piece of Cake
I am a farro freak. It all started when I had some as a side dish in a restaurant here in SF. I’ve been recreating it (in my own wacky way) at some ever since–I just cook the farro in broth with a few garlic cloves, sometimes a bit of onion, then toss it with fresh minced tomato and baby spinach. Sometimes crumbled goat cheese. If I wasn’t married to a “where’s the beef?” type, I would eat that for dinner every night!
D
Shauna, that sounds fabulous…I’ve never tried farro, and this is the way I will try it for the very first time…I think I’m gonna love it! Thank you!
NailCandy
that looks SOO good!…i’m a HUGE Bulga and Coucous fan, so i’ll be trying this
martina
I’m italian so I’m familiar with farro (but not so much!). I think I’ve eaten it five o six times but I’ve loved it. I’m glad you’ve found it out: sometimes the only things people know about Italy are pasta with a lot of sauces and fatty stuff. Actually we eat a lot of healthy food every day… farro salad is considered by the most a posh starter or a delicate side dish and the farro soup something to warm you up in the cold days of the winter. You can use farro flour everywhere even in the pizza dough (adjust (+) the liquid content and let it raise a little bit more). Hope you enjoy a little of Italy
from Ireland Martina
Missy
BTW – I LOVE the changes to the new site. I could never tell what was new/old/what-have-you with that scrolling picture thing and it was driving me batty. Not that your sole purpose is to satisfy me – but sometimes I like to pretend I have that game. hahaha Love it now! Perf!
Missy
Yum!! This looks hearty, healthy AND delicious. I must try this. Right after some cupcakes.
Deanna
Sorry but I forgot to ask, How many does this recipe serve?
Thanks Joy!
Deanna
My husband has recently gone Vegetarian on me so this would be perfect and I am sure he would love it. Thanks for the recipe just in the nick of time.
Katie
I’m Italian so I LOVE farro! Love your blog…can’t wait to see more! (It actually inspired me to write a cooking blog!)
PS – where did you get your cute measuring cup??
Kim
I’m not familiar with it, which is why this is such a treat. Isn’t it so cool that new-old grains just seem to keep coming from Planet Mom? She wants us to be healthy! I’ll check the grain bins at the Earth Fare- I”m sure they have it and I’ve just never noticed.
Jen @ MaplenCornbread
Ive never tried farro and have only briefly heard tell of it! This sounds and looks good though!
Amber
Thanks! I’m always looking for substitutes to brown rice and quinoa. I’ll try this recipe on my hubby.
Pigpigscorner
I’ve heard a lot about farro but can’t seem to find it anywhere!
mamakeith
Thank you! I used to manage a natural foods store and thank you for promoting the many tasty grains out there… another good one is quinoa and spelt….mmmm!
Mandie
Sounds amazing!!! I love your palate!!!
Neo
Wow. That looks great!