Additionally, farro can be processed with three variations. Either whole, semi-pearled — meaning some of the bran is removed, or pearled, meaning no bran at all. Most farro in the U.S. belongs ...

Whole grain farro still has the bran on and contains the most nutrients, but also takes the longest time to cook and requires a long soak beforehand. Semi-pearled farro has the bran partially removed.

Notes: For extra fiber, I used brown, unhulled farro in this recipe. If you are using pearled farro, you don't need to soak. For extra fiber, I used brown, unhulled farro in this recipe.