Farro substitute

Our cookbook, Love Real Food, is here! Learn how to cook perfect farro with this foolproof recipe. Farro is a versatile whole grain that is chewy farro substitute nutty—it’s just delicious!

Add farro to your salads, cook it in soups, or serve it as a side dish. Farro is a whole grain that has been cultivated for thousands of years. In fact, it may be the world’s oldest cultivated grain. We’ve even found it in Egyptian tombs. I love farro for its reasonably quick cooking time, nutty flavor and satisfying chewy texture.

Farro is a hearty addition to salads and soups. It’s especially wonderful with some garlic and olive oil stirred in while it’s still warm. Farro is a nice alternative to wild rice, brown rice, quinoa and other whole grains. It’s a healthy plant-based source of protein, iron and fiber. As a bonus, it freezes and defrosts well. So, you can make a big batch to enjoy over the next few months. Today, I’m clearing up some common farro misconceptions and sharing my go-to farro cooking method.

Typically, your bag of farro won’t say if it’s pearled, semi-pearled or whole. We’re going to cook the farro in an abundance of water until it’s cooked through, so the only variable is the cooking time. How to Cook Farro You’ll find the simple recipe below. The key to cooking farro is to cook it in an abundance of water, which prevents it from getting gummy from the starches. Before cooking, add some salt to the water to enhance farro’s inherent flavor. Pearled farro will be done in about 15 minutes, while semi-pearled or whole processed farro will take 25 to 40 minutes. Some recipes suggest soaking whole-grain farro in water overnight.

I’ve never soaked and always just cook for as long as necessary. Season with additional salt, to taste. Learn how to cook perfect farro with this simple technique. One part raw farro yields twice as much cooked farro.

As written, this recipe yields 2 cups cooked farro. In a medium saucepan, combine the rinsed farro and at least 4 cups water, or enough to cover the farro by several inches. Bring the water to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook until the farro is tender to the bite but still pleasantly chewy. If desired, stir in the olive oil and garlic while the farro is still hot. Season with another pinch or two of salt, as needed. Notes Storage suggestions: Leftover farro will keep well in the refrigerator, covered, for up to 4 days.

Or, freeze farro in small portions for up to 6 months. I simply transfer frozen farro to a bowl and microwave until defrosted. Or you can gently drop the frozen farro into a pot of boiling water and cook just until warmed through, then drain well. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here. Please let me know how it turned out for you!