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Also known as: farro perlato, emmer wheat, triticum dicoccum, pearled emmer
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Uncooked pearled farro lasts about 6 to 12 months in a cool, dark pantry. Once cooked, it stays fresh in the refrigerator for 4-5 days.
Yes, cooked farro freezes exceptionally well. Spread it on a baking sheet to freeze individually before transferring to a bag to prevent clumping.
Pearled farro has the bran removed, which makes it cook faster (15-20 mins) but reduces the fiber content compared to whole farro.
No, farro is a type of wheat (Emmer) and contains gluten. It is not suitable for those with Celiac disease or gluten sensitivity.
Pearled barley is the closest substitute in texture. Spelt berries, wheat berries, or sorghum (for a gluten-free option) also work well.
No, pearled farro does not require soaking because the bran has been removed. It cooks relatively quickly in about 15 to 20 minutes.
It should be tender but still have a distinct 'al dente' chew. If it becomes mushy, it is overcooked.
It is excellent in grain salads, hearty soups, stews, and can be used to make 'farrotto,' a dish similar to risotto.
Look for grains that are uniform in size and color, with no signs of moisture or insects in the packaging.
pearled farro is a versatile ingredient found in cuisines around the world. With 352 calories per 100g and 12.5 grams of protein, it's a nutritious addition to many dishes.
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