Farro, the Other Tasty Grain

by Shauna Sever — February 18, 2008

Farro is a unique, naturally delicious food that makes you wonder why you haven't been eating it your entire life. Anytime you would have rice as a side dish, farro makes a nuttier, chewier, just all around more interesting choice. It looks like a fatter version of barley, and it stands up to all kinds of meats, sauces, and flavors. Traditional recipes might tell you to painstakingly soak and cook the grain for hours, but after a quick sort and rinse to make sure there's no small stones and debris, you can cook farro just like rice, just look for the "semi-pearled" variety. You can stir it into soups like you would rice or barley, toss it with vinaigrette and minced veggies and serve it cold, or try my favorite recipe for farro that is perfect alongside meat, fish, or pork.

Tomato and Spinach Farro

Each cup of dry farro makes about 2 cups when cooked. Use one part farro to three parts liquid, and be sure to use a larger pot than you think you'll need -- farro tends to foam up quite a bit while cooking.

2 cups semi-pearled farro, picked over for any stones and debris and rinsed
6 cups chicken or vegetable broth
Extra virgin olive oil
One large, ripe tomato
2 cloves garlic, minced
A few handfuls of washed and dried baby spinach
Salt and pepper to taste

Place the farro and broth in a large, heavy-bottomed pot over medium heat. Cover and simmer for 20-25 minutes until the farro is tender but still somewhat firm, stirring occasionally. Drain any excess liquid from the farro.

While the farro is cooking, halve the tomato, scoop out the watery membranes and seeds, and dice the flesh. Add some extra virgin olive oil to a skillet over medium heat and sauté the garlic just until fragrant. Toss in the spinach until it's just beginning to show signs of wilting and toss in the diced tomato, sautéing for another minute. Add the veggies to the cooked farro, mixing well, and season to taste with salt and pepper.