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.