Hello, My Name is Farro

A couple of years ago a brown, nutty, slightly chewy grain started appearing in the dishes I’d order at restaurants. It usually came as an accompaniment, a few grains or a small pile amid some fresh vegetables or a flavorful sauce. And maybe once or twice, a bowlful prepared like risotto, rich and cheesy and a bit al dente. I was super curious… what was this curious new grain chefs were sneaking in on the plate?

That grain turned out to be farro. Farro, also known as emmer, is a hulled wheat closely related to (and sometimes mistaken for) spelt. It’s got an ancient history, with evidence of its cultivation as early as 8500-7500 BC. Today it is cultivated particularly in Italy, where it has established itself as a certified crop. Farro is available as the grain itself, as well as in farro pasta and other preparations. It’s available in the US at gourmet grocery stores and pasta shops.

I like farro right now more than any other grain in our pantry – quinoa, rice, amaranth (which we have only cooked once and was definitely not a success). I think it’s the combination of the nuttiness and the slight chewiness that I find really appealing. I cook it up in a pot of boiling water, and then I dress it up lots of different ways — say into a farro salad, or very simply with some olive oil, salt and pepper. My favorite preparation is this one… a little parmaggiano reggiano, a sprinkle of nutmeg or allspice, and a drizzle of olive oil tossed together. It’s luxurious and rich and warmingly satisfying.

Spiced Farro with a Hint of Cheese

• 1 cup semi-pearled farro
• 1/4 cup finely grated parmaggiano reggiano (or more to taste)
• 1/4 teaspoon nutmeg or allspice (or more to taste)
• Olive oil
• Salt and pepper

Boil a pot of water and cook the farro for approximately 25-30 minutes. If you do not have the semi-pearled variety, prepare the farro as it reads on the package — it needs to be soaked for a little while prior cooking (semi-pearled is just that much more convenient but we have both). When cooked, the farro should be slightly chewy but still slightly firm as well, not mushy. Drain the farro. Drizzle with olive oil. While still warm, sprinkle the cheese on top. I usually grate the cheese directly onto the farro, give it a stir and then grate more cheese on top. Sprinkle the nutmeg or other spice. Toss together. Taste, and add salt, pepper, and more of the spice to taste. Serves 3-4 as a side dish.

Update: Food Blogga snuck in with this great recipe for Springtime Farro with Baby Artichokes, Mushrooms and Peas. Dying to make it.

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