Nowadays, there are so many new (or new to us!) and interesting nuts, and grains, and seeds to try! At SWP, we love to share our new favorite finds and we think you’ll love learning about this chewy little grain if you haven’t had it before! Farro is a simple, but hearty country grain that means “wheat” in Italian, but it is still relatively new in the west. It is shaped like pearl barley and is a member of the wheat family, so it is not gluten-free.
It’s Healthy
This nutrient powerhouse (aka Emmer wheat, Einkorn or even Spelt depending on the variety) is packed with protein and high in fiber. Because it’s dense and chewy, farro stays firm in soups and stews, but it’s also a great compliment to salads (or can the star of a farro salad itself)! If you are familiar with barley, then you can use farro in the same recipes. It’s fun to try new things and we think you’ll like experimenting with farro! You can find more info on this grain here.
How to Cook Farro
Stovetop: Instant Pot: Rice Cooker:
What to Make with Farro?
Don’t be put off by farro’s exotic name, it’s easy to cook and is budget-friendly! Make Farro Salad or try it in place of barley in mushroom barley soup, beef barley soup, or vegetable barley soup.
Can You Freeze Farro?
The best way to freeze farro for future recipes is to cook it and spread it out on a sheet pan and freeze. Place the grains in a zippered bag with the date labeled on the outside. Freezing the grains on the sheet pan keeps them from freezing in a big lump! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
