December 17, 2008
edit About Farro
Farro is an ancient grain, sometimes known as emmer wheat. It is popular in Italy and is enjoying new popularity among folks looking to incorporate whole grains in their diet. It comes in whole and semi-pearled varieties (which cooks much quicker). The flavor is somewhat nutty and the texture is similar to barley.
Recipes With Farro
Mushroom Farrotto With Chunky Tomato Sauce
Black Pepper, Butter, Clove, Cremini Mushrooms, Farro
Black Pepper, Butter, Clove, Cremini Mushrooms, Farro
Kamut, Spelt Or Farro Pilaf With Lentils
Black Pepper, Butter, Cinnamon, Farro, Granulated Sugar
Black Pepper, Butter, Cinnamon, Farro, Granulated Sugar
Roasted Delicata Squash With Farro, Roasted Red Onions, Goat Cheese & Arugula
Arugula, Balsamic Vinegar, Black Pepper, Farro, Goat Cheese
Arugula, Balsamic Vinegar, Black Pepper, Farro, Goat Cheese
Farro With Scallion, Purslane and Walnuts
Farro, Lemon Juice, Mint, Olive Oil, Parsley
Farro, Lemon Juice, Mint, Olive Oil, Parsley
Recommended Pairings With Farro
Other Names: فارو (Arabic), Farr (Slovak), Фарро (Russian), Фарро (Ukrainian), Фарро (Serbian) All Translations
Edited by: Michael Natkin
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Wikipedia
Emmer wheat (''Triticum dicoccum''), also known as farro especially in Italy, is a low yielding, awned wheat. It was one of the first crops domesticated in the Near East. It was widely cultivated in the ancient world, but is now a relict crop in mountainous regions of Europe and Asia.
