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Farro perlato is the Italian word for emmer wheat. It is a wheat grain, actually a kernel that resembles barley from Popola di Foligno in the heart of Umbria. I have been looking for ways to incorporate this grain that has lots of fiber and protein into our meals. Enjoy this creation!

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
8 hrs
total:
8 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place farro in a bowl and cover with several inches of cool water; let stand in refrigerator for 8 hours to overnight. Drain.

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  • Place farro in a saucepan and cover with water; stir in a pinch of salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.

  • Mix milk, sugar, vanilla bean with seeds, and a pinch of salt together in a saucepan. Cook and stir over medium-low heat until sugar is dissolved and milk is warm, 5 to 7 minutes. Remove vanilla bean and add farro to milk mixture. Cook and stir until heated through, about 5 minutes.

Editor's Note:

If you can't find farro, look for spelt or wheat berries, which are available in the health food section of some markets.

Nutrition Facts

194 calories; protein 7.1g; carbohydrates 40.6g; fat 2.5g; cholesterol 4.9mg; sodium 26.3mg. Full Nutrition
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