Farro

Farro is the Italian term for ancient hulled or “husked” grain. Farro can actually refer to all three ancient wheat varieties—Emmer, Einkorn, or Spelt—although it is usually used interchangeably with the Emmer grain. 

  • Emmer is used for baking, pastas, and as a whole-grain, nutty-flavored rice substitute, popular in soups and salads because of its chewy texture.
  • Einkorn is known for its light, nutty flavor and distinct buttery yellow color, often used as a more nutritious and digestible alternative to modern wheat. It can be ground into flour for making breads and pastries or cooked whole with the berries being used in salads.
  • Spelt has a mild, nutty flavor, commonly used as a more digestible alternative to modern wheat in baking and cooking. It is used in flour form for breads, muffins, and pastries, and as whole grains in salads, risottos, and soup.

Instructions for Emmer

  1. Combine 1 cup of rinsed emmer with 2–3 cups of water or broth. 
  2. Pressure cook for 20–30 minutes.
  3. Allow for a 10-minute natural pressure release to ensure a tender, chewy texture.
  4. Drain any excess liquid.

Instructions for Einkorn

  1. Combine 1 cup of rinsed einkorn with 2–3 cups of water or broth. 
  2. Pressure cook for 25–30 minutes.
  3. Allow for a 10-minute natural pressure release for a chewy texture, or up to 35 minutes for softer grains.
  4. Drain any excess liquid.

Instructions for Spelt

  1. Combine 1 cup of rinsed spelt with 2 1/2 to 3 cups of water or broth. 
  2. Pressure cook for 30–35 minutes.
  3. Allow for a 10-minute natural pressure release to ensure a perfectly cooked, chewy texture.
  4. Drain any excess liquid.