Qu'est-ce que c'est? Farro - The Original Grain

By Molly Durham in Food on Oct 14, 2011 7:00PM

Farro is old. So old that some say it is the original grain that all other grains came from. So give it some respect, ok? It helps that it's purely delicious.

Pronounced (FAHR-oh), farro is a hard wheat that's been grown in Tuscany and northern Italy for centuries. It's similar to spelt (more on that in a later installment), but has a firm, chewy texture and nutty flavor. It's rich in fiber, protein and complex carbs (the good kind!) Most farro you see has been "pearled," a process where some or all of the bran and germ are buffed away.

This grain is worth the time required to prepare it. You've got to soak it in water for at least 8 hours before cooking it, and even when you do that, it's no quick process: cooking can take up to an hour. But it's worth it, because you'll experience a texture like you've never had before.

This super grain has been making appearances all over menus in Chicago, like the farro pasta at Piccolo Sogno, the spring peas and farro at The Purple Pig, and farro pudding at Davanti Enoteca. Surprisingly, Uno's even has a farro side salad with diced tomatoes, cucumbers and balsamic vinaigrette. You can easily find it to purchase at stores like Whole Foods, Fox & Obel or on Amazon, since you can find everything on the internet.

Put it in a salad, make a dish with added vegetables like squash or eat it plain. However you have it, it'll uproot all your previous thoughts about grains and throw 'em out the window.