Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
My favorite grain! Just kidding -- in all seriousness, farro (yes, two "r"'s) is an ancient roman grain, similar to barley and spelt, but NOT the same. In Italy, it is often cooked like pasta (in boiling water for about 15 minutes or so -- till al dente) or risotto (using water to gradually thicken and cook through.) It's nutty flavor and pleasant toothiness makes it perfect in salads (warm and cold), soups, and ground into flour for cakes and such. I could go on ... but that should get you started. Enjoy!
Please enter a valid email address.
Well played. You deserve a cookie.
It's got you covered on all fronts for just $199.
Food52 x Staub 2-in-1 MVP(an)
The Perfect Breakfast Burritos
Mediterranean Kitchen Mats in Bold New Patterns
What to do in Hudson, NY