Common Types of Grains
Also known as emmer wheat, farro is most frequently imported from Italy and sold pearled (which cooks quickly) rather than hulled (whole). The cooked grain’s texture is dense and chewy, the flavor delicate and nutty. Rich in fiber, protein, and vitamins A, B, C, and E, farro is low in gluten and easily digested. It is often used in hearty Italian soups and as a substitute for Arborio rice in risotto.
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