18 Farro Recipes That Showcased Our New Fave Healthy *Ancient Grain* (2024)

FAQs

What to pair with farro for complete protein? ›

Whole and semi-pearled farro are an excellent source of protein that, when paired with beans, provide the essential amino acids needed for a complete protein source.

“Farro is a grain similar to wheat, traditionally made from spelt, emmer, or einkorn,” says Sarah House, Food Innovation Chef at Bob's Red Mill. “Farro has a very pleasant, slightly nutty, grain flavor. It pairs well with a myriad of other flavors [including] vegetables, fruits, and spices.”

Stovetop. Bring 2 quarts of water or broth to a boil in a pot with salt. Add rinsed farro, return to a boil, then reduce the heat to medium-high and boil uncovered until soft, about 30 minutes. Drain off cooking water, then serve.

Also, be advised that farro contains gluten. If you have celiac disease or are otherwise gluten intolerant, avoid the grain. As you may have guessed, you'll also want to sidestep farro if you have a wheat allergy.

Farro is rich in fibre and other nutrients, making it healthy for digestion and weight loss. It is also suitable for the heart and blood circulation. It contains antioxidants and is anti-inflammatory. Farro is a type of wheat and hence contains gluten.

Farro contains more carbohydrates than quinoa, but it also has more calcium. Both are nutritious choices, but of the two, farro provides more vitamins and nutrients. However, unlike farro, quinoa is gluten free .

Luckily, incorporating anti-inflammatory foods like fruits, vegetables and whole grains into your diet can help tame chronic inflammation. Our top whole-grain pick for inflammation is farro, since it's packed with fiber and antioxidants while also being a versatile pantry staple.

Farro is an excellent source of fiber. Fiber, in turn, helps regulate the digestive system. So it's no surprise that farro has been shown to improve digestion in humans. If you have constipation, irritable bowel syndrome, or other digestive disorders, you may especially benefit from adding farro to your diet.

Just one cup of whole grain emmer farro can provide a whopping 20% of the daily recommended fiber intake. This is similar to quinoa, but higher than a lot of other popular grains, such as brown rice, pasta and couscous. The health benefits of a high-fiber diet are not to be snubbed.

Emmer (also known as Farro) is an ancient grain, an ancestor of durum wheat and was one of the first cereals cultivated in the Fertile Crescent of the Middle East. It has a deliciously nutty flavour and can be eaten as a whole grain (farro) or ground into flour.

Does farro raise blood sugar? ›

The fiber helps in controlling carbohydrate digestion and absorption and doesn't cause blood sugar to spike after eating. Farro is a great choice if you're trying to manage or prevent type 2 diabetes as it increases insulin sensitivity and can improve blood sugar levels after eating.

No matter which cooking method you choose when cooking farro, the first step is to rinse it to remove any dust remaining after processing. Farro itself doesn't get gummy or sticky when cooked, even if it's cooked longer than necessary. However, the dust left in the grain during processing can be a culprit.

The farro will absorb a lot of the water, but the excess should be drained off. You can either use a colander or just carefully tilt the pot while using the lid to hold the grains in place. Drain off as much water as possible to prevent it from turning mushy.

Soaking farro is not required, but it can help to reduce the cooking time and some say it improves the texture of the cooked grain. Others also say that soaking the farro can also help to make it more digestible by breaking down some of the complex carbohydrates and proteins that can be difficult to digest.

Cook the farro: Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.

What is healthier to eat: farro or pasta or barley or rice? All grains have a place in a healthy diet. Farro and barley, being whole grains, contain more fiber and health benefits than white pasta or white rice.

These grains are a force to be reckoned with. While both provide excellent sources of fiber and protein, farro tops the charts and offers almost double the value compared to the same size serving of quinoa. However, quinoa contains all nine essential amino acids along with antioxidants.

Bran is the tough coating of the grain, a good source of fiber, protein and fat. Bran-on types of farro take longer to cook unless you soften the brain by soaking it in water overnight in the fridge. Pearled farro has all the bran removed and doesn't need to be soaked.