Out of Farro, one case
What is a substitute for farro
6 options, ranked, with the exact amount
Use Barley
Same amount as the farro
The best substitutes for farro are barley, brown rice, quinoa, or wheat berries depending on the dish and desired texture. Use a 1:1 ratio and adjust cooking time accordingly.
- Verdict —
- Works
- Best for —
- soups
One casethe full farro card
Why it works
FarroThese grains provide similar functionality to farro in cooking applications. They offer chewy texture, nutty flavor, and can be used in the same types of dishes.
Every option, one card
Ranked| # | Substitute | Instead of farro | Verdict |
|---|---|---|---|
| 1 | Barleysoups | Same amountWorks | Works |
| 2 | Brown ricepilafs | Same amountTweak it | Tweak it |
| 3 | Quinoasalads | Same amountYou'll taste it | You'll taste it |
| 4 | Wheat berriessoups | Same amountWorks | Works |
| 5 | Speltsoups | Same amountWorks | Works |
| 6 | Freekehsoups | Same amountTweak it | Tweak it |
Barley
similar taste and texture
Similar grain with chewy texture and nutty flavor
- Best for
- soups, salads, pilafs, risottos
- Cooking time
- 25-30 minutes
Similar texture and cooking time to farro.
Brown rice
similar taste, different texture
Whole grain with similar nutritional profile
- Best for
- pilafs, salads, soups, side dishes
- Cooking time
- 45-50 minutes
Different texture but similar nutty flavor.
Quinoa
different taste and texture
Protein-rich grain with similar cooking method
- Best for
- salads, pilafs, soups, side dishes
- Cooking time
- 15-20 minutes
Different texture but similar nutritional benefits.
Wheat berries
similar taste and texture
Whole wheat kernels with similar texture
- Best for
- soups, salads, pilafs, side dishes
- Cooking time
- 45-60 minutes
Similar texture and cooking time to farro.
Spelt
similar taste and texture
Ancient wheat grain with similar characteristics
- Best for
- soups, salads, pilafs, side dishes
- Cooking time
- 25-30 minutes
Similar ancient grain with comparable texture.
Freekeh
different taste, similar texture
Roasted green wheat with similar texture
- Best for
- soups, salads, pilafs, side dishes
- Cooking time
- 25-30 minutes
Similar texture with smoky flavor.
How it behaves in this recipe
When substituting grains for farro, consider the texture and flavor you want. Barley and wheat berries work well for similar texture, while brown rice provides similar flavor.
Tips for substituting farro
6 tips- Farro has a nutty, slightly sweet flavor and chewy texture
- It takes about 25-30 minutes to cook
- Rinse farro before cooking to remove any debris
- Use a 1:2 ratio of farro to liquid for cooking
- It's great in salads, soups, and pilafs
- Store uncooked farro in an airtight container
Questions
5 questionsWhat is farro and where does it come from?
Farro is an ancient wheat grain that's been cultivated for thousands of years. It's popular in Italian and Mediterranean cuisine and has a nutty, chewy texture.
Is farro gluten-free?
No, farro contains gluten as it's a type of wheat. People with gluten sensitivities should avoid it or use gluten-free alternatives like quinoa or brown rice.
How do I cook farro?
Rinse farro, then cook in a 1:2 ratio with liquid (water or broth) for 25-30 minutes until tender but still chewy. Drain any excess liquid.
What's the difference between farro and barley?
Farro is an ancient wheat grain with a nutty flavor, while barley is a different grain with a similar texture. Both work well in similar dishes but have slightly different flavors.
What is a good substitute for farro?
Barley is often considered the best substitute for farro because it has similar nutty flavor and chewy texture, and cooks in about the same time.