Farro

FARRO

A favorite ingredient in Tuscan cuisine, these hulled whole-wheat kernels boast a sweet, nutty flavor and a chewy bite. In Italy, the grain is available in three sizes—farro piccolo, farro medio, and farro grande—but the midsize type is most common in the United States.

KNOWING WHEN IT'S DONE:

The grains will be tender but have a slight chew, similar to al dente pasta.

TIP:

Although we usually turn to the absorption method for quicker-cooking grains, farro takes better to the pasta method because the abundance of water cooks the grains more evenly.

TRY IT IN:

Farro with Mushrooms and Thyme

Source: Cook's Illustrated