Farro is an ancient grain
that arose in the Mediterranean
Sea and the Near East . This appears to be the oldest grown crop in the world from which
other modern crops are produced. Farro, also known as "Emmer wheat,"
has been a staple grain for hundreds of years, but dropped out of demand when
other crops became simpler to cultivate and less costly to process.
It wasn't until the 1980s
that Farro underwent a resurgence thanks to its usage in soups and dishes of
popular French and Italian restaurants. Today, Farro is primarily developed in
northern Italy
Farro is available in whole,
pearl and semi-pearl forms. The pearling method extracts the inedible husk and
the whole germ and bran. Semi-pearled Farro preserves plenty of the germ and
bran. Most of Farro's nutrition exists in the germ and the bran, where large
concentrations of protein, vitamins and minerals are processed.
Whole Farro is prepared in
such a manner that it keeps the bran and germ intact, allowing it to maintain
its strong nutritional value, and semi-pearled Farro is healthy as well as
preserving some of the bran. Pearled and semi-pearled Farro are more flexible
and cook far quicker than the entire Farro (about 30 minutes vs about 1 hour)
as the pearled and semi-pearled Farro also lost a portion of the outer bran.
Farro is also accessible in a "broken" shape, which is essentially
the entire Farro broken in bits.
There are several health
advantages in Farro. Farro is high in carbohydrates, weak in cholesterol and
abundant in vitamins and minerals. Farro is therefore low in gluten, rendering
farro a good option for people with allergies.
Farro is a flexible grain
which can be used to create noodles, biscuits, soups, baked goods and salads.
Farro may also be used to produce food for one of your favorite treats. Farro
doesn't need to be sprayed immediately, contrary to common opinion. It can be
simmered much like whole wheat rice and is commonly used in bran soups.
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