Farro - the grain

I bought Farro last year to make a cold salad recipe which was excellent. I want to make it again for this weekend but I cannot find Farro in Redding. The health food store suggested I use Spelt but in research I found that Spelt will not hold up like Farro and becomes rather mushy. I have forgotten what Farro looked or tasted like but I have the recipe marked a 10+.
If anyone is familiar with this grain, I am wondering if wheat berries (which I have) would be a good substitute? I know they have a firm, chewy texture as does Farro, from what I read.
The recipe has fresh corn kernels, garden tomatoes, fresh herbs and a balsamic vinaigrette.

Why not mail order? Farro is pretty distinctive, so wheat berries won't really duplicate things.

Is there a Nuggets or Whole Paycheck anywhere in your area?

Why not mail order? Farro is pretty distinctive, so wheat berries won't really duplicate things.

Is there a Nuggets or Whole Paycheck anywhere in your area?

No, but I have a call into the Nuggets in Woodland....they are checking. Thanks!

You can get farro from A.G. Ferrari in SF. Here is the link:

http://www.agferrari.com/index.php/

There are 3 distinct grains that go by the generic word farro in Italy.
Triticum dicoccum Schübler aka emmer wheat.
Triticum spelta L. aka spelt.
Triticum monococcum L. aka Einkorn

I have experience with the first 2. Emmer wheat is my preference. The kernels tend to be less polished and slightly more elongated than spelt. Spelt is a bit nuttier in flavor and is a little less able to hold its texture if cooked too long.

The Producer Rustichella d'Abruzza also packages farro intero (emmer variety) that is sold in the US. You'd have to check specialty Italian markets for it.

Triticum dicoccum is what I can barely make out on this package. I ordered it from igourmet.com.
http://www.igourmet.com/shoppe/photoview.aspx?prod=1567

It looks like the right stuff. Enjoy!

I recently ate a farrotto at a restaurant (risotto made with farro). Very yummy. More grain-y than when made with rice.

I bought Farro last year to make a cold salad recipe which was excellent. I want to make it again for this weekend but I cannot find Farro in Redding. The health food store suggested I use Spelt but in research I found that Spelt will not hold up like Farro and becomes rather mushy. I have forgotten what Farro looked or tasted like but I have the recipe marked a 10+.
If anyone is familiar with this grain, I am wondering if wheat berries (which I have) would be a good substitute? I know they have a firm, chewy texture as does Farro, from what I read.
The recipe has fresh corn kernels, garden tomatoes, fresh herbs and a balsamic vinaigrette.

Karen...I've kind of been on a farro kick lately. I recently made farro with chanterelles, green beans and marscarpone and a Giada recipe--farro salad with tomatoes and herbs. If you're interested, I'm happy to post.

[Jenise]

I bought Farro last year to make a cold salad recipe which was excellent. I want to make it again for this weekend but I cannot find Farro in Redding. The health food store suggested I use Spelt but in research I found that Spelt will not hold up like Farro and becomes rather mushy. I have forgotten what Farro looked or tasted like but I have the recipe marked a 10+.
If anyone is familiar with this grain, I am wondering if wheat berries (which I have) would be a good substitute? I know they have a firm, chewy texture as does Farro, from what I read.
The recipe has fresh corn kernels, garden tomatoes, fresh herbs and a balsamic vinaigrette.

Karen...I've kind of been on a farro kick lately. I recently made farro with chanterelles, green beans and marscarpone and a Giada recipe--farro salad with tomatoes and herbs. If you're interested, I'm happy to post.

I'm not Karen but I'm interested, in particular with the salad.

Traci, I'd love the recipe, as well. My kind of summer food....yum! Thanks.