What's the deal with: Farro?

Farro is an ancient grain. In fact, it's the oldest grain there is and it is believed that all other grains derive from it. It was a daily staple in the diets of Ancient Romans, as well as people in the Mediteranean and the Near East. However because it's difficult to grow and is a low yielding crop, it nearly became extinct. Nowadays it is grown mostly Mugello region of Tuscany. It is currently becoming more popular with the health conscious as well as in upscale restaurants. It's quite high in protein, fiber, B complex vitamins and is very low in glutten, which is good for people with glutten allergies.

Similar to spelt, wheatberries and barley, farro has a nutty flavor and a chewy texture. It's great in soups since it doesn't get mushy even if it's over-cooked and it's excellent on its own as the base of a salad or a side dish. Its unique texture makes it a nice conrast for virtually any vegetable, nut, or dried fruit. Try it tossed with chopped tomatoes and kalamata olives, a handful of fresh herbs, and drizzled with olive oil and red wine or balsamic vinegar. Combine it with toasted pine nuts and currents or grilled eggplant or roasted squash.

Farro may be a bit difficult to track down, but a good place to start is any healthfood store or well-stocked Italian markets.

Comments (6)

ooooh, farro!
my favorite grain in the whole world!
i use it just like i'd use risotto rice in a lot of ways, or any other grain and in warm and cool salads
it takes on flavor wonderfully.

posted by ann on 2006-11-07 13:37:11

It's also a great substitute for arborio in risotto style dished.

posted by Frank on 2006-11-07 13:38:06

I love farro! Have a couple recipes I developed recently. One a salad with roasted squash and persimmons and one a mushroom risotto. Was actually just thinking of posting them on The Kitchen. Will post soon if people are interested.

posted by vanessa on 2006-11-07 13:45:35

Just so you know, ANY gluten is too much gluten for someone with a true gluten intolerance or Celiac Disease or a gluten allergy. Farro is not safe in any way shape, or form for someone who is gluten intolerant - Like any gluten-containing grain it can cause malabsorption, contributing to diarrhea, osteoporosis, neurological problems. It's possible someone who isn't intolerant or allergic but just has minor wheat sensitivities could eat it (as with spelt or kamut), but just so nobody reads this and gets the idea that it's okay for someone who is gluten intolerant... Farro has gluten, and gluten is poison for those of us who can't digest it.

posted by Gluten-Free By The Bay on 2006-11-07 13:50:16

i love farro too! i live in italy now so it's easy to find here, and i've been wondering what it's called in english. all summer i ate it tossed with cherry tomatoes and some pesto. easiest meal ever. i'd love that farro squash recipe, vanessa...

posted by k on 2006-11-07 16:14:53

I love farro! Tried it for the first time in Tuscany, and was so happy to discover that they carry it at Trader Joes. It's a little bit pricier than I'd care for, but I keep buying it b/c I don't want them to stop carrying it.

posted by la on 2006-11-08 23:49:32