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The Food Guys Talk Farro, The Ancient Grain

Flickr user, Joel Rogness

Today Jon and Greg discuss farro. Farro is a popular grain that can trace its origins thousands of years back around the time of ancient Egyptian rule.

There are three types of farro. First, there is farro piccolo, which is the smallest of the farro grains. Then there's farro medio, which is called emmer. Then there is farrogrande which is known as spelt. Spelt is a type of farro that is really a different grain altogether.   

"Emmer is what you will find sold most often in the US," explains Greg. "It is a harder grain than einkorn and is often confused with spelt." 

The whole farro grain must soak overnight before cooking. Usually two parts water to one part farro for 40 to 45 minutes would cook farro like a nutty sort of rice. It can be used as a substitute for oatmeal, or used on salads. There is a tuscan soup that uses farro, onion, celery, in a vegetable broth. Farro is a fairly versatile grain with a rich and nutty taste that can be used in so many recipes. 

(Broadcast: "The Food Guys," 3/1/15. Listen weekly on the radio at 11:50 a.m. Sundays, or via podcast.)

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