Farro is an ancient grain from Egypt yet is has been grown in Italy for centuries. The United States now is growing Farro and it is becoming more popular in many other areas of the world. Farro also goes by the names of grano faro or emmer.
The farro grain has some confusion about it. In Italy the farro grain is confused with three other types of wheat. In the United States it is referred to as emmer wheat.
You can find three different processes for farro. One is that it is a whole grain with the bran attached to the kernel. In another kind the bran is scored but not removed, this is called semi pearled. Then there is the Pearled where the bran is completely removed and then sold like that.
When you cook farro you need to use a lot of water so it softens up. You cook it much like you would spaghetti. Semi pearled and pearled farro takes about a half hour to cook and the whole farro cooks in about an hour. If you desire you can soak the farro in water before you cook it and the cooking time will be less. Farro does not get soggy or soft as it is cooked, it remains firm as it cooks making it an easy grain to make.
Farro has a nice nutty flavor that has a crisp munch to it. It can be used like pasta and you can put tomato sauce on it. You can also use it to stuff a turkey or just add it to your stuffing for a nutty addition to your recipe. You can also use farro as a rice or add it to your rice for an additional flavoring.
Eggs can be made with farro in them. You can make an omelet or you can just mix farro into your scrambled eggs. Farro also makes a great easy to make hot breakfast cereal by mixing in one cup of farro with three cups of water. Boil it until it is the consistency of oatmeal.
Farro can be made into a vegetarian burger, salads, soups and stews can be a good place to add some farro. Of course you can add farro to your bread recipes and it is also good in many other pastry recipes. You can read more and get more ideas on how to use farro at http://www.huffingtonpost.com/2012/10/11/farro-recipes_n_1955279.html#slide=1623987.