Barley vs Farro - What is the difference?

Adding different cereals to your meals is a great way to keep things exciting and enjoy new flavors and textures.

You’re probably familiar with the more popular options like rice and quinoa, but have you ever tried adding hearty grains like barley or farro to your recipes?

Farro is a very popular grain in Mediterranean-style kitchens. It has a rich, nutty flavor and is packed with protein and fiber to keep you feeling full and satisfied.

It has a lovely chewy texture and is super adaptable to different cooking styles.

Barley is another cereal grain that also has a chewy texture, a nutty flavor, and can work well in many types of dishes, from soups to salads. Both offer interesting alternatives to the old acquaintances, such as quinoa and rice.

What is the difference between barley and farro? The differences between barley and farro are minimal, with farro being slightly larger and more oblong than barley. Farro also has more protein, but otherwise these beans can be used interchangeably in almost any recipe. 

Read on to find out the difference between barley and farro, how to cook these grains, and what they taste like.

What is barley?

Barley is one of the most popular grains in the United States. It can be ground into breads, used whole in soups, cooked like rice for use in salads or as a base for cereal bowls, and added to granola.

It is a cereal grain like wheat, but it does not need to be ground to enjoy it. 

You can buy it whole in the store. When buying barley, there are usually two options to choose from: hulled or pearl barley.

Husked barley would be considered more of a whole grain since it still contains the bran and germ, which is where much of the fiber and texture come from.

Pearl barley has had the husk and bran removed, making it easier to cook and has a smoother texture. Think of husked barley as similar to brown rice, while pearled barley is processed more like white rice.

Both are delicious and have different uses in the kitchen.

When you cook with barley, it expands like rice and quinoa. You can expect it to expand to about 3.5 times its original size once fired. 

What is the farro?

You may not be all that familiar with farro, but it’s becoming increasingly popular thanks to its versatility, flavor, and texture.

You may also see it on supermarket shelves under the name emmer or einkorn. 

Farro is an ancient whole wheat grain. This means that its structure has remained virtually unchanged for the last few hundred years, unlike wheat, which has been hybridized and adapted to modern tastes and needs.

When farro is purchased in North America, it is usually pearled, which means the husk and bran have been removed to make it easier to cook.

What is the difference between barley and farro?

Barley and farro are quite similar in many ways. One of the small differences is that farro is slightly larger and more oblong than barley.

Both grains have a nice chewy texture when cooked and more flavor than grains like wheat.

In most recipes you can use barley and farro interchangeably.  Both can be cooked on the stove, although you may prefer to use a rice cooker if that’s easier for you.

Both beans can be tough, especially if you haven’t bought the husked variety. Soaking the farro and barley overnight can help you cut down on cooking time significantly.

If you soak the beans, you can expect them to cook in about 10-15 minutes. Without soaking, the beans can take more than half an hour.

If you want to cook the barley and farro more quickly without soaking, you can try quickly grinding them in a coffee grinder or food processor.

Farro grains are going to be a bit higher in protein than barley , but both pack an impressive array of nutrients and are packed with fiber.

These beans are a wonderful addition to any meal, as they can absorb flavors in soups and salad dressings, while adding a unique texture to the final dish.

Does farro taste like barley?

Although both beans have a chewy texture and a nutty flavor, the farro has a slight hint of cinnamon flavor. This flavor makes it perfect for use in sweeter preparations, such as pastries or sweet porridge.

How are barley and farro cooked?

The cooking of barley and farro is similar to that of rice or quinoa , although the measurements are slightly different. You can reduce the cooking time to 15 minutes by soaking the beans overnight.

To cook pearl barley

1. Add 1 cup of barley to a pot with 3 cups of water or broth and a half teaspoon of sea salt. Use a pot with plenty of room for expansion.
2. Stir it all up and bring it to a boil.
3. Lower the heat to a simmer, stir the mixture, and cover with the pot lid.
4. Cook for 25 minutes then check. If the barley is soft, you can remove it from the heat. If not, let it cook, checking every 5 minutes, until it reaches your desired doneness.
5. It should absorb all the liquid, but if there is a lot of water left, strain it. If there is only a little water left, cover the barley with the lid and let it rest for 10 minutes.
6. Once done, fluff with a fork and serve.

To cook the farro

1. For each cup of farro you want to cook, measure out 3 cups of water and 1/2 teaspoon of sea salt.
2. Add the farro, water, and salt to a saucepan, stir, and bring to a boil.
3. Once the farro is boiling, turn the heat to medium and let it simmer with the lid on.
4. Cook for 15-20 minutes if using pearl farro. If you have semi-pearl farro, cook it for 25-30 minutes. Cook the whole farro for 35-40 minutes. You want it to have a chewy, yet tender texture.
5. Drain excess water through a fine mesh strainer.
6. Add the farro to a bowl, spread it around with a fork, and enjoy.

How can I add more flavor to farro and barley?

If you want to add more flavor to the beans as they cook, you can use chicken, beef or vegetable broth instead of water. You can also add fresh or dried herbs like rosemary, thyme, or sage.

Another option is to gently sauté the garlic and onion in the saucepan before adding the farro or barley and stock, then cook as normal.

These aromatics will add an extra layer of flavor to your beans that will complement virtually any savory dish. 

Can you make barley or farro porridge?

Yes you can. If you are looking for an alternative to oats, barley and farro are a great option.

You can grind the beans, soak them overnight, and then cook them in a combination of milk (or your favorite dairy-free alternative) and water with a little sea salt.

Depending on how loose you want the texture, you can add more or less water. Make sure you don’t skip the grinding step, as this will give you the porridge texture you’re after.

Generally, you’ll want to use about a half cup of ground barley or farro to two cups of water and a pinch of salt.

Instructions

1. Grind 1/2 cup of farro or barley in a coffee grinder or high-powered blender until only small bits of grain are visible.
2. Add the ground grain to a saucepan over medium heat with 1 cup of water, 1 cup of milk, and a pinch of sea salt.
3. Bring to a very gentle boil and reduce to a simmer, stirring constantly. Cook for about 10-12 minutes or until you have the texture you prefer.
4. Remove the porridge from the heat and add more milk, yogurt, maple syrup, nuts, seeds or fruit to create a hearty and delicious breakfast.

Related questions

Curious as to how barley and farro stack up against other contenders? Keep reading.

What is the difference between barley, farro and quinoa?

While barley and farro are grains, quinoa is actually the seed of a flowering plant in the amaranth family.

Although technically a seed, it cooks and tastes like a grain and can be used in the same way as farro and barley.

One of the main differences between barley, farro, and quinoa is that quinoa is a gluten-free grain , making it a good choice for people with celiac disease or gluten intolerance.

What is the difference between barley, farro and freekah?

Like farro, freekah is a type of wheat. It is harvested when it is young and is often roasted to give it a richer flavor.

You can use freekah quite interchangeably with farro or barley in any recipe.  It comes in whole or cracked form, and the whole grain takes longer to cook than the cracked one.