Farro

GrainAllergen: WheatAllergen: GlutenNuttyToastyChewyEarthyWheaty

Nutrition (per 100 g)

Calories: 340
Protein (g): 13
Fat (g): 2
Carbs (g): 72
Fiber (g): 10
Sodium (mg): 5

Values for dry farro; pearled farro typically shows lower fiber and slightly reduced minerals.

Storage

Room temp: up to 365 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Farro is a hulled wheat grain with elongated, tan kernels and a chewy bite. It cooks to a springy texture with a toasty, nutty aroma, soaking up broths and dressings. Cooks use it in salads, soups, pilafs, and risotto-style dishes; it is sold whole, semi-pearled, or pearled, which affects cook time and nutrition.

Farmers first domesticated hulled wheats in the Fertile Crescent, and farro became a staple in Mediterranean agriculture, especially central Italy. Today growers produce emmer and spelt types in Italy, Europe, and North America; pearling removes some bran to speed cooking.