For a while now, I’ve been wanting to post about farro, one of those “ancient grains” lately gaining in popularity in the US. Fortunately, Laura B. Weiss of NPR recently provided just the article I was looking for. As she describes at the Kitchen Window blog,
I was ready to forget about farro. This was a couple of years ago when I first attempted to cook the savory grain that also boasts an ancient pedigree. I had sampled farro in restaurants where I had enjoyed it transformed into risottos and incorporated into salads. I had come to adore its nutty earthiness and satisfying chew.
But after spending well over an hour simmering a batch of this form of wheat, I wound up tossing the whole mess in the garbage. As it turned out, the type of farro I was using was the whole grain variety. It’s highest in fiber and nutrients like Vitamin B3 and zinc, but whole farro also requires overnight soaking — a step I had neglected to take. That meant that no matter how much time I put in front of the stove, I was likely to wind up with tooth-breaking tough kernels.
What’s a farro fan to do?
Eventually I learned about the semipearled variety — or semiperlato in Italy, where farro has been cultivated for centuries — in which some of the bran has been removed, allowing for speedier cooking. That’s when my love affair with farro took flight.
For the full post, which includes four delicious-looking recipes, head here.