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 take about 10 minutes longer. This would be a satisfying and hearty dressing at Thanksgiving. For a vegetarian option at your holiday table, substitute vegetable broth for the chicken stock or broth.
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