Farro would be wonderful. Since bulgur wheat is "cracked," you may want to pulse your farro in a coffee mill so as to more closely duplicate the texture and reduce the cooking time. To clean the coffee mill, I use oatmeal because it really "scrubs" the inside. Fill the grinder about 3/4 full of rolled oats. Grind them well, then discard them. Repeat after you've ground anything but coffee in it.
My first choice actually would be barley, then faro - quinoa and amaranth are both a lot smaller and will "feel different" in the soup, though I am sure they would taste great!
Sure. Just compare the cooking times of the grain you select with the cooking time for bulgur wheat as it cooks pretty fast 10-12 mins. If the cooking time is much longer (farro is 25-40 mins) you may want to pre-cook it so you don't overcook the other ingredients in the soup.
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