Out of Barley, one case
Farro vs barley substitutes
4 options, ranked, with the exact amount
Use Farro
Same amount as the barley
Yes, you can substitute farro for barley in a 1:1 ratio. Both are whole grains with nutty flavor and chewy texture, though they have different compositions.
- Best for —
- soups
One casethe full barley card
Why it works
BarleyFarro and barley are both whole grains with nutty flavor and chewy texture that can be used in similar dishes. The substitution works because they provide similar functionality in cooking applications, though they have different compositions.
Every option, one card
Ranked| # | Substitute | Instead of barley |
|---|---|---|
| 1 | Farrosoups | Same amount |
| 2 | Brown ricesoups | Same amount |
| 3 | Quinoasoups | Same amountTweak it |
| 4 | Wheat berriessoups | Same amount |
Farro
nutty
Ancient wheat grain with similar nutty flavor and chewy texture. Good substitute for barley in most applications.
- Best for
- soups, stews, salads, when you want nutty flavor
- Texture
- chewy
Similar nutty flavor to barley but slightly different texture. Cook for 20-25 minutes until tender.
Brown rice
nutty
Whole grain rice with similar nutty flavor and chewy texture. Good substitute for both barley and farro.
- Best for
- soups, stews, salads, when you want whole grains
- Texture
- chewy
Similar nutty flavor to both barley and farro but different texture. Cook for 45-50 minutes until tender.
Quinoa
different taste, similar texture
Protein-rich grain with different flavor than barley and farro but similar texture. Good substitute for both.
- Best for
- soups, stews, salads, when you want protein
Different flavor than barley and farro but similar texture. Cook for 15-20 minutes until tender. Rinse before cooking.
Wheat berries
nutty
Whole wheat kernels with similar nutty flavor and chewy texture. Good substitute for both barley and farro.
- Best for
- soups, stews, salads, when you want whole grains
- Texture
- chewy
Similar nutty flavor to both barley and farro but different texture. Cook for 45-60 minutes until tender.
Barley for farro
nutty
Whole grain with similar nutty flavor and chewy texture. Good substitute for farro in most applications.
- Amount
- Same amount
- Best for
- soups, stews, salads, when you want nutty flavor
- Texture
- chewy
Similar nutty flavor to farro but slightly different texture. Cook for 25-30 minutes until tender.
How it behaves in this recipe
When substituting between barley and farro, consider the nutty flavor and chewy texture you want. Both grains work well in soups, stews, and salads.
Tips for substituting barley
5 tips- Both farro and barley add nutty, chewy texture to soups, stews, and salads
- Rinse both grains before cooking to remove any dust or debris
- Cook both grains in plenty of salted water until tender but still chewy
- Store both grains in airtight containers in cool, dry places for up to 2 years
- Add both grains to soups during the last 30 minutes of cooking to prevent overcooking
Notes on barley
- Use brown rice for similar whole grain benefits
- Use quinoa for protein-rich alternative
- Consider the specific dish when choosing your substitute
- Use wheat berries for similar nutty flavor
Questions
5 questionsCan I use farro instead of barley?
Yes, farro is a good substitute for barley. It has a different texture but similar nuttiness and can be used in most recipes.
What's the difference between barley and farro?
Barley is a type of grain with a chewy texture, while farro is an ancient wheat grain with a similar texture. Both have nutty flavor but different compositions.
Can I use barley instead of farro?
Yes, barley can substitute for farro in most recipes. It has similar nutty flavor and chewy texture, though it has a different composition.
Can I use brown rice instead of both barley and farro?
Yes, brown rice can substitute for both barley and farro. It has similar nutty flavor and whole grain benefits, though it has a different texture.
Do I need to adjust the recipe when substituting between barley and farro?
Generally no ratio adjustment is needed, but consider the cooking time. Some substitutes may need more or less cooking time to achieve the desired tenderness.