Grain
Whole Farro
A tier
Whole farro retains full bran and germ after de-hulling—the slowest-cooking, chewiest, most flavourful farro form, with deep toasted-wheat taste and high satiety. Berries stay distinct and almost meaty in soups. This is the grain for cooks who plan ahead or use a pressure cooker. Soak overnight to speed hydration if desired. Whole farro rewards long braises and broths. Do not confuse “whole” marketing with pearled grains still sold under farro names.
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Characteristics
Preparations
Traits
History
Traditional farro was eaten as whole or lightly processed hulled wheat.
Industrial pearling made true whole farro a deliberate whole-grain choice.
Whole-grain campaigns promoted unpearled farro for maximum bran.
Pressure-cooker recipes made whole farro practical for weeknights again.