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I guess I heard the name mentioned recently on "Chopped", so when I saw farro at the farm market, I decided to try it. What I've learned so far is that:
- Farro is similar to splelt, and some vendors get them confused.
- Farro has an outer husk that requires a long soaking, before cooking.
- Farro also comes "pearled", where that outer husk is removed, so that it cooks in 15 minutes.
Have you ever tried Farro; how do you prepare it?