With a similar texture to rice, it can be found in many Mediterranean, Ethiopian and Middle Eastern dishes and is a great protein substitute for vegans and vegetarians.
It’s packed full of fiber, protein, vitamins, minerals and antioxidants. A half cup of farro contains as much as 8 grams of fiber and protein; a 45-gram serving of pearled farro provides 150 calories, most of which are carbohydrates.
Farro is rich in B vitamins and magnesium, which can help fight period pain, depression, and insomnia. Farro also contains antioxidants such as carotenoids, polyphenols, and selenium.
Before it’s cooked it looks similar to wheat berries, but afterward it looks similar to barley. It’s a small, light-brown grain with a noticeable outer layer of bran.
Farro is loved for its nutty flavor and unique, chewy texture. Farro can be milled into flour or cooked like rice and added to soups, salads, and casseroles. It is known to be the best substitute for arborio rice when making risotto.
Ancient grain - Farro
