Faro? Spelt? Which is It?
I recently bought some "whole wheat grain - organic" from the bins at Berkeley Bowl. Now I want to use it and am not sure how to begin. I know how to prepare bulgur and faro.
Is faro the same as whole wheat grain? I figure it probably is prepared the same way and can be used for similar dishes. Is this correct?
My idea is to use it in a salad ala bulgur.
Any tips? Info?
First, you've spelt it wrong: it's "farro". Secondly, farro is not the same as whole wheat, though it is related. It is known as emmer in some places, and spelt is related to emmer. In Italy, farro is usually emmer, but is sometimes spelt. Confusing? If you are simply cooking the wheat as if it were farro, you should be fine. but the flavors are slightly different. Bulgar is an entirely different animal since it is par boiled cracked wheat...partially cooked, in other words. Have I spelt this out plainly enough?
There are, obviously, different types of wheat, so it's hard to know exactly what you bought.
Farro is a type of whole wheat called Emmer. Spelt is similar and related genetically to Farro but isn't as good to use whole because it doesn't have the same nutty taste as farro and gets mushy when cooked, while farro is chewy. I presume that's why you see spelt made into flour and farro cooked whole.
Farro salads are lovely as is farrotto, which is farro prepared as you would risotto.