Coconut Mango Breakfast Farro Recipe (2024)

FAQs

Does farro need to be soaked before cooking? ›

Soak Farro

As we've already discussed, soaking whole farro or semi-pearled farro will speed up the cooking time significantly - although it's not necessary. If you have the forethought, add the farro to a bowl of water and soak it overnight in the refrigerator.

One cup of uncooked farro makes about 2.5 cups of cooked farro. As stated before, cooking farro is like pasta. When it is finished cooking, the extra water is drained away so there is not an exact ratio of water to farro used. However, I like to add at least 3 cups of water for 1 cup of farro.

Cook the farro: Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.

You may find whole farro (the bran and husk is intact), semi-pearled farro (part of the bran is removed) and pearled farro (most of the bran is removed).

Farro is sometimes covered in a dusty residue as a result of processing. To remove it (and any other unwanted debris that might be present), always rinse your farro under cool, running water in a fine-mesh strainer before cooking it.

The farro will absorb a lot of the water, but the excess should be drained off. You can either use a colander or just carefully tilt the pot while using the lid to hold the grains in place. Drain off as much water as possible to prevent it from turning mushy.

Farro is an extremely nutritious grain. It's an excellent source of protein, fiber and nutrients like magnesium, zinc and some B vitamins. It's a much healthier alternative to white rice or other refined grains.

Farro is a grain, and most people use it as a carbohydrate source in meals. But when compared to popular refined carbohydrates, farro's health benefits make it a superior choice for healthy living. Here are just a few of the impressive health benefits of eating farro. Farro is an excellent source of fiber.

In fact, farro boasts more fiber than grains such as brown rice and oatmeal, notes Saul. As well, it's loaded with other essential nutrients such as protein, zinc, B vitamins, and magnesium, adds Zimmermann.

Adverse Effects

Even though it is not usually labelled as wheat, farro is a type of wheat and therefore contains gluten. Those with celiac disease or non-celiac gluten sensitivity should not consume emmer farro or any other type of farro (einkorn or spelt).

How do you know if farro has gone bad? ›

If you notice that your once fresh grains have changed in color, texture or odor, don't eat them. This usually means that your grains have spoiled and are no longer safe to ingest. If you've prepared grains and wonder how long they will last, the shelf life of already-cooked grains is much shorter than dried grains.

Farro contains more carbohydrates than quinoa, but it also has more calcium. Both are nutritious choices, but of the two, farro provides more vitamins and nutrients. However, unlike farro, quinoa is gluten free .

I love farro for its reasonably quick cooking time, nutty flavor and satisfying chewy texture. Farro is a hearty addition to salads and soups. It's especially wonderful with some garlic and olive oil stirred in while it's still warm.

Luckily, incorporating anti-inflammatory foods like fruits, vegetables and whole grains into your diet can help tame chronic inflammation. Our top whole-grain pick for inflammation is farro, since it's packed with fiber and antioxidants while also being a versatile pantry staple.

Raw grains may be eaten whole as a breakfast food if soaked overnight. Whole farro may be flaked and used as a breakfast cereal or added to baked goods.

Oats, rye, barley, wheat and quinoa should always be soaked (or fermented). Buckwheat, rice, spelt and millet can be soaked less frequently. Whole Rice and whole millet contain even less phytates so it's not necessary to always soak.

Treat your grains just like pasta and cook them in one big stockpot of boiling, well-salted water until al dente, tasting for doneness as you go.