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FARRO!

I have finally found farro at Wegmans in the bulk food section. It's only $3.99/lb. I was ordering it from Amazon. This is one of my favorite things to eat.....

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  1. mine too. Especially farro risotto.

    1 Reply
    1. re: magiesmom

      I had my first farro risotto recently--the restaurant called it (wild mushroom) "farrotto"; it was otherworldly delicious. I've bought a bag of farro since and can't wait to try this at home.

      OTOH, I've eaten farro spaghetti w/clams a few times and I didn't care so much for the combination, wanted a more delicately flavored pasta w/the clams.

      But I'm collecting other ideas for farro and farro pastas.

    2. Good to hear. I've had a bag (from Costco) sitting on top of the fridge for over a year now. I never bothered to cook it and always forget it's there- never tasted it before either. Now that you reminded me, perhaps I'll cook it sometime this week.

      1. Is all farro sold semipearled (perlato)?

        7 Replies
        1. re: paulj

          I think most is, but not all is. Whole farro is definitely harder to find.

          1. re: Caitlin McGrath

            I wonder if whole farro is all that different from wheat berries or related grains (spelt or kamut).

            1. re: paulj

              Spelt and farro are quite similar, but, and a big but. There are many, many farro varieties. The one l like the best is farro en chicci, comes in a brown burlap bag and is pricey. But as with rices, the texture is perfect for a farratto. Still many time use spelt as easier to get and lots less expensive.

              1. re: Delucacheesemonger

                farro en chicci
                If I ask for a translation of 'chicci' all I get is berry or grain. So it is clear how 'farro en chicci' is different from plain 'farro'.

                Looks like there are 3 variables:
                - exactly which species of Triticum it is (emmer or spelt)
                - how much the grains have been polished
                - whether the grains have been roasted or not

                1. re: paulj

                  Agree completely. The folks from Chicci are usually at the fancy food show in Manhattan and she brought all these charts out about differences. It just works best for me, is all medium brown, no white highlights as many others, and always cooks perfectly. Is it the same, who knows, just do know it works a bit better, as does Bomba rice work a bit better. Is it BS, could be, who knows.

                2. re: Delucacheesemonger

                  I found peeled wheat in a mid-east aisle, and tried a risotto like preparation (I assume that is what farratto is). Worked well, though cooking time was more like brown rice time.

                  http://www.mylebanesegrocer.com/index...

                  1. re: paulj

                    Different as you know as the color is almost pale yellow. For farratto, as risotto, presoak the grains overnight, works quickly and easily. In Barbara Kafka, she does it by the microwave and is awesome.

          2. Agreed! I love it too. A local store had it. then dropped it, so I've been pruchasing it on Amazon. Love the texture and taste!

            1. farro tossed in pesto. add goat cheese, shallots, pecans or pine nuts.

              1. An Italian page of farro recipes
                http://www.patcobra.it/FARRO/farro.html
                The machine translation for this is one of the worst that I've seen. I have to flip back and forth between the Italian and translation to make sense of it.

                Curiously I recently made something like FARRO IN CAVOLO NERO just from leftovers. That is, I made a soup with cooked beans (peruanos), cooked kale (cavolo nero is 'black' or Italian kale), and added some cooked spelt on a whim.

                1. Emmer and spelt are hulled wheats. For these the hull (chaff) is tightly bound to the grain, in contrast to common wheat which is free-threshing. Traditionally hulled wheat was dehulled with some sort of stone mill, and apparently this tended to remove some of the bran as well, hence the pearled or semi-pearled farro. Modern machines can dehull without removing the bran. And common wheat can also be pearled.

                  For the same reason barley has tended to be pearled. The amount outer skin on buckwheat can also vary with processing.

                  1 Reply
                  1. re: paulj

                    Making farro tonite for the firt time. Il let u knw how it goes...

                  2. ok i made the farro last night. Here's how it went...

                    I made it according to the instructions on package since I'm a farro novice- it recommended 15 approx for al dente- it was al dente after 15 min and I tossed it with crushed garlic, xta virg olive oil, s&p, oregano, and a little parm, & provolone- it was delicious! My only complaint (but this is me not the food) is that it's so damn chewy my jaw was tired before I was even done eating it. I'm a good eater, my jaw never gets tired (gets plenty of exercise). Next time I'll serve myself less because I chew my food well. Does anyone else feel that farro is too chewy?

                    13 Replies
                    1. re: crowmuncher

                      Sounds like you needed to cook it longer than the 15 min, or pre-soak it. Still, any of these whole grains will be chewier than white rice, more like brown rice.

                      1. re: paulj

                        thanks- I will try that next time. I do like chewy- I eat brown rice all the time and certain hot cereals that are chewy too (when it gets colder out). But last night's farro seemed far too chewy to enjoy with my salmon

                        1. re: crowmuncher

                          I should point out that I PRESSURE COOK farro for 15 minutes! For a great recipe, go here: http://www.hippressurecooking.com/201... This is one of my favorite recipes......

                          1. re: The 1st and only KSyrahSyrah

                            don't have a pressure cooker, but I will try cooking it longer-thx

                            1. re: The 1st and only KSyrahSyrah

                              I cook it in my rice cooker on the brown rice setting. Perfect!

                              1. re: zeldaz51

                                that's one fancy rice cooker u got there if it has a "brown rice setting" :)

                                1. re: crowmuncher

                                  That's pretty standard these days. I have two, one smaller and older than the other, and they both have many different settings, as different rices and grains cook differently. The big one even has a risotto setting, which I haven't tried because I don't believe it.
                                  A rice cooker is also good for cooking quinoa or oatmeal, too.

                        2. re: crowmuncher

                          The instructions on my packaged Italian farro are to cook in boiling salted water for 25 minutes for al dente. Turns out perfectly and I drain like pasta. I love this recipe using farro instead of bulgur for tabbouleh. I also use lemon infused olive oil for extra citrus flavor:
                          http://www.foodandwine.com/recipes/fa...

                          1. re: Sushiqueen36

                            the recipe says to cook 45-60 min for al dente.!

                            1. re: magiesmom

                              Cooking times probably vary with the degree of 'pearling'. If most of the bran has been rubbed off, the cooking time should approach that of white rice. Whole wheat berries (with all the bran) can take a couple hours, and still remain chewy.

                              I wonder if 'al dente' is the right term. When applied to pasta and white rice it means the center is still firm, giving some resistance to the bite. With grains like wheat, especially when the bran is mostly intact, the outside offers more resistance.

                              1. re: paulj

                                You know, I am certain that I've used my same farro in another recipe which instructs cooking for 45 minutes. Is it possible that the farro doesn't change much in texture when cooked for more than say, 20 minutes? I guess as long as it's the texture you're looking for, it works!

                                1. re: Sushiqueen36

                                  no, it definitely changes the more it cooks.

                            2. re: Sushiqueen36

                              thanks! i'm not sure why my farro package...

                              http://www.wegmans.com/webapp/wcs/sto...

                              which i bought at Costco (no wegmans here) says 15 min but il have to go longer for my tatste

                          2. I cook on brown rice setting too, which is about 35 minutes in my rice cooker. 15 pressure cooked would be mush, but 15 regular would be less than half cooked, unless it was soaked over night.

                            1. Made it tonite. This time cooked longet. Much better this way:)