Basically wanted to save this information about a grain that I have not yet used, but am interested in. I'll have to explore some recipes.
Here's the 411 on what farro -- pronounced fahr-oh -- is, how to use it and when to soak it.
Types: Whole-grain farro is, as the name implies, a whole grain.
Semi-pearled or semi-perlato has had the bran scored, so the heat of
cooking can penetrate to the center more quickly. Pearled farro has had
the bran removed. Whole-grain farro has an earthier, nuttier flavor and
the most nutrition, but the semi-pearled is more readily available
thanks to importers such as Oakland-based Manicaretti, which sells it
under the Rustichella d'Abruzzo label.
Gluten
factor: Farro comes from an unhybridized wheatlike plant that is a
member of the wheat family. It has lower gluten levels than conventional
wheat, but those who are gluten-intolerant or have been diagnosed with
celiac disease should avoid farro.
Soaking:
Pearled and semi-pearled farro do not need soaking, but you can reduce
the cooking time for whole-grain farro by soaking it in a bowl of cool
water for eight to 16 hours. Drain the farro, then pour it into a large
saucepan, cover with water by several inches, and bring it to a boil.
Lower the heat and simmer until tender, about an hour.
Cooking times: Semi-pearled farro cooks in 20-45 minutes, depending on
the type of farro. Pearled farro takes less time, and whole-grain takes
more, but it's important in any case to gauge doneness by texture, not
time. Taste it. The grains should be soft, but with a little firmnes
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