Farro is an ancient form of hulled that is similar to barley or wheat berries in texture and is among the oldest agricultural product. Exceedingly popular in Tuscany, it is gaining global popularity for its healthful, high - fiber properties. Farro tastes very nutty with undertones of oats and barley. Because of its dense, chewy structure, it is frequently added to soups in Italy and makes a perfect cold salad grain. You can also use it as a chewy alternative to pasta or rice. If you like your grains on chewier side, farro needs to cook in boiling, salted water about 30 minutes. If you soak it overnight you will cut cooking time in half. It can also be cooked risotto-style by slowing adding warm liquid and stirring.
