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Farro

asked by a Whole Foods Market Customer about 7 years ago

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5 answers 875 views
francesca gilberti
francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added about 7 years ago

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!

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No need to email me as additional answers are added to this question.
francesca gilberti
francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added about 7 years ago

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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
francesca gilberti
francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added about 7 years ago

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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
francesca gilberti
francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added about 7 years ago

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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
francesca gilberti
francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added about 7 years ago

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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
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