Farro is the “it” grain of the moment. Its voluptuous, earthy flavor and beguiling toothy texture have seduced even world-weary menu paparazzi, who spot it tucked next to macho roasts with magazine-page good looks and gallivanting with like-minded autumnal veggies.
But farro really loves being at home. Welcome her into your kitchen and you’ll reap the rewards of a fast-cooking, nutritious and nearly-whole grain.
I say “nearly whole” because you can buy “pearled” (perlato in Italian) farro, which has the outermost husk removed. The loss of that husk is also a loss of some of the nutrients—and means you can cook farro in about 20 minutes. You don’t lose all nutrients when you buy pearled farro: it is still chockfull of fiber and a good source of iron. I consider the pearled version nutritionally virtuous, even if it isn’t a completely whole grain.
Farro is an ancient* wheat grain that you can find in the more up-to-date grocery stores and most specialty markets like Whole Foods and Trader Joe’s. If you prefer to buy whole grain farro (it will be marked as such) plan on cooking it for about 45-60 minutes. Pearled and semi-pearled farro cook in 20-30 minutes.
Farro is great:
- in soup
- as a barley replacement in recipes
- in warm and room temperature salads
- as the foundation for stuffing
You can also buy cracked farro, which is similar to bulgur, and farro flour. But despite what you may read elsewhere, farro is NOT the same as spelt. It is, however, sometimes called emmer or emmer wheat.
Farro is especially useful to have and hold in your repertoire as the holidays approach, because it can be reheated without getting mushy. Not many grains can make that claim.
* How old is farro? So old that even Roman philosopher and naturalist Pliny the Elder (23-79 AD) supposedly referred to it as an ancient grain.
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Farro with Mushrooms and Fennel
2 tablespoons extra virgin olive oil
1 fennel bulb, thinly sliced
1 3.5-ounce package mixed mushrooms (such as oyster, shiitake, etc)
10 ounces white or cremini mushrooms, trimmed and cut in 1/4-inch thick slices
1/2 teaspoon salt
2 teaspoons fresh thyme
2 tablespoons Madeira
1 1/2 cups pearled farro
4 1/2 cups water
- Heat the oil in a large skillet over medium; add the fennel and cook, stirring, until slightly softened; 5 minutes. Add all the mushrooms, salt and thyme and cook, stirring occasionally, until the mushrooms are softened and deeply browned, about 20 minutes. Add the Madeira and cook, stirring, until the liquid is evaporated, about 2 minutes. Remove from heat.
- While the mushrooms cook, make the farro: rinse in a strainer under running cold water; drain and combine with the water. Bring to a boil, reduce heat, cover and cook 20 minutes. Remove lid from pot and check farro: it should be chewy but cooked through and tender.
- Combine farro with mushrooms; season to taste with additional salt and pepper. Serve immediately or to reheat, transfer to a baking dish coated with cooking spray, sprinkle with a couple of tablespoons of water, cover loosely with foil and place in the oven until heated through.
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Alison @ Ingredients, Inc. says
i love farro, and I can’t wait to try this recipe. I did a farro a few years ago on TV, and no one really had heard of it before. Glad it’s becoming more popular!
Amy says
I ‘m now sorry I did not order it last week when we were out for dinner. I was a little perplexed by the grain. I know so much more now.
Lindsay says
As a quinoa devotée, I am excited to try a new grain! And very excited to try this recipe… I LOVE all things mushroom!
Marge says
Thanks, Lindsay– I’m looking forward to hearing what you think of it.
Henrietta B. says
Giving this a go during thanksgiving. Quinoa has always been my go to super grain, now I have another option. Thank you.
Marge says
You know, when I created this recipe, I had Thanksgiving on my mind. But then I realized that my family, like so many, would probably not be open to a “new” food. Its so nice that your family is willing to break with tradition! I think there is something to be said for both: those rooted in tradition and those willing to stretch the boundary a bit.
I hope your Thanksgiving feast is lush and filled with warmth and laughter!
Chris says
Not sure how I missed this because I love love love Farro! Love! The farmer’s market has been out the last several times I have gone and I am about show out. 🙂 The addition of fennel is brilliant! This is on my list for sure. Thanks Marge!
Lynn says
Just a comment on your catchy title which I know was referring to trendiness more than anything — an important distinction between Farro and Quinoa for some folks is that Quinoa is gluten-free, while Farro, which comes from wheat, is not. Also, quinoa is an excellent source of protein. (Did you know it’s actually a seed, not a grain?) So don’t replace your quinoa with farro and expect the same nutritional results! That said, this recipe is compelling me to go out and buy some farro ASAP!
Becky says
Although you are right, there is a small amount of gluten in Farro, it is also an excellent source of protein; about 7 grams per quarter cup (dry) serving. VERY good nutritional results if you ask me. Also, I get stomach cramps from Quinoa, so I’m very happy to have found Farro.
Liz - Meal Makeover Mom says
I’m a huge farro fan, and I also love mushrooms and fresh thyme. So I’m going to PIN this recipe to my “Liz’s Favorite Recipes” board and make it some time soon. My boys enjoy farro too, which as a mom, makes me very happy 🙂
Marge says
I am really impressed your sons like farro– mine didn’t like it until he was much older. (Then again, he was one of those kids who only liked beige and brown soft food , the more processed the better, until he hit his late teens).
Enjoy, and thanks for the pin!