Farro (uncooked)

Farro is a chewy, nutty-flavoured ancient wheat grain, often used to refer to varieties like emmer or spelt depending on the region. It is cooked whole in salads, soups, and pilafs, retaining a pleasant chewiness even after extended cooking. Pearled versions cook more quickly than whole farro, which still has its bran layer intact.

Measured before cooking, while the ingredient hasn't yet absorbed water or changed texture.

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