What in the world is farro?
Farro is an unhybridized ancestor of modern wheat. This ancient heirloom grain is prized for its deep nutty flavor, al dente texture and high nutritional value (high in fiber, magnesium and vitamins A, B, C and E, just to name a few).
For their farro, Gianluigi Peduzzi of Rustichella d'Abruzzo works alongside a group of local farmers to grow farro vestino (a variety local to Abruzzo). This varietal is toasty, rich and earthy. Plus it retains its pleasingly toothsome bite after cooking. This treasured grain is a staple in our pantry not only for its flavor, but for its versatility as well.
How to use
Rustichella d'Abruzzo's whole grain farro is always in season. Create comforting dishes like zuppa di farro (Italian farro soup) and umami-rich farrotto with porcini mushrooms during the winter months. And then, as the weather grows warmer, enjoy it cold or room temperature in grain salads and quick sautés chock-full of seasonal produce. Keep reading for our favorite ways to cook with farro.
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5 Ways to Farro
Become a meal prep master with Rustichella d'Abruzzo farro
Make a big batch of farro and enjoy easy, healthful meals all week long. Boil the farro in a large pot of abundantly salted water (as you would pasta), cook until al dente, about 20–25 minutes, and drain. Toss the cooked farro with extra virgin olive oil to prevent it from sticking together, let it cool to room temperature and then store in an airtight container in the refrigerator. Now that you've got your cooked farro, let's whip up some quick dishes (all ready in 30 minutes or less).
1. Make the ultimate grain bowl
Toss cooked farro in a simple dressing of EVOO, lemon juice and salt. Top with whatever vegetables and legumes you have on hand—here we used leftover roasted mushrooms, beans, avocado and radishes. Finish with chopped herbs, another glug of olive oil and a spritz of lemon juice.
2. Power up your breakfast
Start your morning with Farro with Greens, Poached Eggs & Fennel Pollen. Or if you're craving something sweet, try this recipe for Breakfast Farro with Roasted Fruit and Chestnut Honey.
3. Create a satisfying side in a snap
For an easy yet entertaining-worthy side, dress cooked farro with extra virgin olive oil and a splash of white wine vinegar. Stir in a couple tablespoons of Crushed Pepper Composta and season with salt.
4. Whip up a seasonal salad
The nuttiness and subtle sweet wheat flavor of the farro makes a beautiful canvas for seasonal produce. Dress the cooked farro in a simple vinaigrette or dressing of extra virgin olive oil, vinegar or fresh citrus juice and salt. Then add whatever is in season:
- Winter: segments of citrus and shaved fennel
- Spring: blanched asparagus, English peas and a finishing drizzle of Agrumato® Lemon Olive Oil
- Summer: cherry tomatoes, basil and cubes of fresh mozzarella
- Fall: cubes of roasted butternut squash and peppery arugula
5. End your meal on a sweet note
Okay, okay, so maybe this one isn't so healthy...but farro makes a gorgeous rice-style pudding! Try cookbook author Domenica Marchetti's recipe for Baked Farro Pudding. Serve the chilled pudding with a couple spoonful of Amarena Cherries in Syrup.
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