farro

[ fahr-oh ]

/ ˈfɑr oʊ /

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noun

any of several types of ancient wheat, especially spelt, emmer, or einkorn, used for food, sometimes as an alternative to barley.

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Origin of farro

First recorded in 1990–95; from Italian: literally, “emmer,” from Latin far “spelt”

Dusting proteins, like chicken and fish, in flour before cooking them will make the sauce you produce in that same pan thicker and better for grains like pasta and farro.
How to Make the Most of Your Van’s Kitchen|Hannah Selinger|May 14, 2021|Outside Online
Add the farro, reduce the heat to a simmer and cook until the farro is tender but still pleasantly chewy, about 30 minutes.
A buttery braise sweetens radishes and melts their greens|Joe Yonan|April 23, 2021|Washington Post
While the farro is simmering, trim the greens from the radishes.
A buttery braise sweetens radishes and melts their greens|Joe Yonan|April 23, 2021|Washington Post
Toasting the farro before it's simmered in liquid brings out even more flavor to contribute to the soup.
This vegan soup gathers greens, grains and peanut butter in one spicy bowl|Aaron Hutcherson|January 7, 2021|Washington Post

Add the farro and cook for 2 minutes, stirring occasionally.
This vegan soup gathers greens, grains and peanut butter in one spicy bowl|Aaron Hutcherson|January 7, 2021|Washington Post
Think about tasting Red-Wine Braised Lamb with Wheat Berries or Creamy Breakfast Farro with Honey Roasted Grapes.
Fresh Picks|Nina Simonds|April 20, 2011|DAILY BEAST
To make the salad, soak the farro overnight then cook as you would barley.
How Top Chefs Stay Thin|Rachel Syme|December 15, 2009|DAILY BEAST
Toss farro, Brussels sprouts, red onion, pomegranate seeds, chives, parsley, salt and pepper together.
How Top Chefs Stay Thin|Rachel Syme|December 15, 2009|DAILY BEAST