Back To Basics: Farro

Back To Basics: Farro 2

Farro (also known as spelt) is an ancient Mediterranean type of wheat that I love to use a lot in my salads, risottos, and my vegan burgers because of its rich earthy nutty flavor and perfect chewiness. I also love it simply as a side dish! It is high in fiber (higher than quinoa), high in protein (same as quinoa), and rich in essential vitamins and minerals.

I like to use Bob’s Red Mills organic Farro (click here to see package and nutrition facts).


1 cup whole Farro (dry)

2½ cups water


1. Bring the water to a boil in a small saucepan

2. Add the farro and cook, uncovered, for 12 minutes (most of the water will have evaporated).

3. Turn off the stove and place a cover on top of saucepan, until ready to serve.

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Catherine is the founder of Cuisinicity- Love the Food That Loves You Back, a website where good food and good health come together in a way that is feasible for today’s busy families, as it has been for hers (Catherine and her husband, Nutrition expert Dr. David L. Katz, have 5 children!). Catherine’s recipes have been widely featured in national media, including ABC News, O Magazine, Eating Well, Prevention Magazine, Woman’s World, Fitness, Shape, and many others. She is the co-creator of the Nutrition Detectives™ food label literacy program, now in use by thousands of schools all over the world and has collaborated in the production of other health promotion programming, including the Unjunk Yourself® music video program.