Farro: What It Is and How to Cook It
Learn about farro, its forms, flavor and uses, and how whole and pearled farro differ.
Farro is a name used for certain kinds of wheat, often emmer. Cooked grains have a pleasantly chewy bite and a nutty flavor that works in soups, salads and warm side dishes. The detail that matters most at the shop is whether your farro is whole, semi-pearled or pearled: that affects how it cooks.
Is farro a grain or a type of wheat?
Both. Farro refers to wheat grains, and the word can be used for more than one wheat. In Italian, emmer is known as farro medio, einkorn as farro piccolo and spelt as farro grande. On an English-language package, farro often means emmer, but it is worth reading the ingredient list if the particular grain matters to you.
Farro is wheat and contains gluten. It is not suitable for someone with coeliac disease, regardless of how old or traditional the wheat variety may be.
Whole, semi-pearled or pearled?
Whole farro retains the bran; pearled farro has had some of the bran removed. Semi-pearled sits between them, though the amount removed can vary. Pearling generally helps the grain cook faster, but means it is not the same as an intact whole grain.
For a whole-grain product, look specifically for whole farro. For a quicker dinner, check the instructions on a pearled package. Names alone are less helpful than the cooking directions when you're standing in the kitchen with a hungry audience.
How to cook farro
Check the packet first, especially for soaking instructions and cooking time. The Whole Grains Council suggests 2½ cups of water or broth per cup of farro and a 25–40 minute simmer as a general starting point. Products differ: whole farro can need more time than pearled, and some brands are processed for quicker cooking.
Bring the grain and liquid to a boil, reduce to a simmer, and begin tasting toward the early end of your package's range. It should be tender through the center, with a chew you enjoy. Drain any excess liquid. For a salad, spread it out to cool before adding tender herbs or vegetables.
Ways to use it
- Stir cooked farro into a vegetable soup near the end so you can judge the texture.
- Toss it with roasted vegetables, herbs and a sharp dressing for a substantial salad.
- Use it as the base for a pilaf, with mushrooms or sautéed greens.
- Try it in farrotto, a risotto-style dish made with farro; the cooking time depends on the grain you choose.
Can you substitute wheat berries?
Yes, particularly in a salad or soup where a chewy grain is welcome. Wheat berries are whole wheat kernels, and some farro is also sold as whole kernels. They can differ considerably in cooking time and texture, so cook the replacement according to its own packet rather than the original recipe's clock.