Farro Substitutes Well in Recipes that Call for Wheat Berries, Whole Kashi and Rice.

by Barbara Amato
(Irvine, CA, USA)

I like to substitute several whole grains, interchangeably. Tabouli is great with Farro as well as Quinoa, wheat-berries, barley, or Kashi.

A three bean salad is complimented by the addition of Farro or Quinoa.

Kashi, Farro, barley and wheat-berries (red winter wheat) work well in combination using two or more grains together in a soup or stew such as minestrone with our without meat.

Where barley makes a great addition to mushroom soup or stew, Farro, Kashi and wheat-berries may replace barley.

It is also suggested that the combination of a few grains together may add texture to dishes such as vegetarian meatloaf, vegetarian meatballs and similar dishes.

I recall that hamburger-rice balls was a favorite at my in-laws house. Similarly, I suggest hamburger-rice balls made with Farro, Kashi, barley etc. or stuffed peppers made with Farro instead of rice.

There is an Italian dish I like made with a sticky rice that is sauteed with onion, garlic, mushroom and olive oil and seasoned with fresh herbs. Farro works perfectly in this dish.

It is similar to a version of stir-fried rice that is made from cold cooked rice, scrambled eggs and seasoned with a sprinkling of vegetables & Chinese spices. Farro is a suitable in a stir fry if precooked and chilled, as well.