Pearled farro
Used in 2 recipes on RecipeWiki.
Pearled farro is an ancient wheat grain with part of its bran polished away, so it cooks in around twenty to thirty minutes without soaking. In Italy the word farro can mean emmer, spelt or einkorn, and packets are not always clear which; emmer is the one most often sold. Cooked, it is chewy and plump with a nutty, toasty wheat flavour, and it holds its texture for days, which makes it ideal for grain dishes such as the Herbed Farro Salad and the Warm Farro and Roast Squash Bowl. Boil it like pasta in plenty of salted water, start tasting at twenty minutes, then drain. Dress it while warm so it absorbs the flavour.
Most often cooked with
Everyday vinaigrette
Lemon
Parsley
Pumpkin seedRecipes with pearled farro
Herbed Farro Salad
Farro boiled loose in salted water like pasta, dressed while it is still hot, then packed with three soft herbs.
Italian
Side dishes
Vegan
Warm Farro and Roast Squash Bowl
Farro boiled like pasta and dressed while it is still hot, under roast squash, crisped kale and feta, so it eats as a meal.
Cheese
Leafy greens
Main courses