Farro
Farro is my favorite grain, nutty, chewy, and satisfying in a way rice never quite is.
Why I love it
Farro has real texture, a pleasant, nubby chew that holds its own in a salad or a bowl instead of turning to mush. It's an ancient wheat, full of fiber, with a little protein too, and it's the base of so many of my favorite lunches.
Buying it
Most farro you'll find is pearled or semi-pearled, which cooks faster; whole farro takes longer but keeps more fiber. Any of them are lovely, just check the package time.
Storing it
Dry farro keeps for months in the pantry. Cooked, it holds 4 to 5 days in the fridge and freezes well, which is exactly why I make extra.
Cooking with it
Cook it like pasta: simmer in plenty of salted water until tender but chewy, then drain. Toasting the dry grains in the pot for a minute first deepens the nutty flavor. See Perfect Farro.
A little nutrition
Farro is a whole grain, which means fiber that keeps you full and steady, plus a modest amount of plant protein, a grain that actually gives back.
Cook a big batch on Sunday and keep it in the fridge, a bowl of farro is the head start on a week of fast, satisfying lunches.