Farro with Carrots, Red Grapes, and Pearl Onions

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

Farro, an Italian grain (wheat species) found primarily in abruzzo, Umbria, and Tuscany, has a sweet, nutty flavor and tender texture. Although it looks a lot like spelt, and some sources indicate the two grains are interchangeable, they are not. The directions on the package may indicate the farro should be soaked, but it is not necessary for this recipe. If you buy farro perlato, or pearled (semihulled) farro, it will cook more quickly than farro that is not pearled, which will tak