7 Best Substitutes for Farro in Hearty Grain Salads & Bowls

You're doubling a grain bowl recipe and the farro jar is almost empty. Not enough to cover the batch, and the store run isn't worth it for one ingredient.

Farro brings a chewy, nutty base that holds up to hearty dressings and roasted vegetables. The closest substitutes match that texture first, then flavor.

Some cook faster, some need more liquid, and a few change the dish's character entirely.

7 Top Farro Alternatives That Hold Up

Each substitute below fills the role of farro in a slightly different way. The options run from near-identical matches to grains that shift the dish's personality, so pick based on what matters most for your recipe.

1 - Pearled Barley

Barley delivers the same satisfying chew that makes farro work in soups and grain salads. The texture runs slightly denser, and cooking takes about five minutes longer.

Rinse before cooking to remove excess starch. Texture varies between grains, so if you're also short on barley, Barley swaps by recipe type covers options with similar heft.

Skip if: you need a gluten-free grain.

2 - Brown Rice

Brown rice swaps in at the same 1:1 ratio but cooks to a softer, less chewy result. The flavor stays neutral with a mild earthiness that won't compete with bold dressings.

• Use long-grain for fluffier texture in salads.
• Short-grain works better for sticky, warm bowls.
• Rinse thoroughly to prevent gummy results.
• Add two extra minutes of resting time after cooking.

Grains absorb liquid at different rates. If brown rice isn't in the pantry either, Brown Rice swaps by recipe type lists grains with similar absorption.

Skip if: the recipe depends on a chewy, toothsome texture.

3 - Spelt Berries

This is the closest match to farro. Both come from ancient wheat varieties with nearly identical cooking behavior and that signature nutty chew.

Spelt runs slightly sweeter, which works well in salads with dried fruit or honey-based vinaigrettes. Cook time matches farro almost exactly.

• Soak overnight to cut cooking time by fifteen minutes.
• Toast dry in the pan before adding liquid for deeper flavor.
• Season the cooking water like pasta water.

Skip if: you have gluten sensitivity or celiac disease.

4 - Freekeh

Freekeh brings something farro doesn't: a distinct smoky, roasted flavor from the green wheat harvest process. The chew matches well, but the taste changes the dish.

Use it when smokiness goes with the other ingredients. It pairs naturally with grilled vegetables, charred meats, and Middle Eastern spice profiles.

What to expect:

• Cracked freekeh cooks in about twenty minutes.
• Whole freekeh takes closer to forty-five.
• Slightly higher protein content than farro.

Skip if: you want a neutral-flavored grain or the smokiness would clash.

Grain	Cook Time	Best Use
Farro	25–30 min	All-purpose
Spelt Berries	25–30 min	Closest match
Freekeh (cracked)	20 min	Smoky dishes

5 - Quinoa

Quinoa cooks faster and fluffs up instead of staying chewy. The texture shift is noticeable, but it works when you need a gluten-free option that still holds dressing well.

Use three-quarters cup quinoa for every cup of farro called for. The smaller grains absorb liquid differently and expand more.

• Rinse to remove the bitter saponin coating.
• Fluff with a fork after resting five minutes.

Cook times differ across grains, so if quinoa isn't available either, tested Quinoa replacements covers similar quick-cooking options.

Skip if: chewy texture is essential to the dish.

6 - Bulgur Wheat

Bulgur barely needs cooking. Pour boiling water over it, cover, and wait fifteen minutes.

The texture runs lighter than farro with a toasty wheat flavor.

Use three-quarters cup for every cup of farro. The grain is pre-cooked and dried, so it rehydrates instead of simmering.

Works best in tabbouleh-style salads or as a quick base for grain bowls when time is short.

Skip if: you want the dense, chewy bite of a whole grain.

7 - Steel-Cut Oats

Steel-cut oats bring a similar chew and mild sweetness, but they work best warm. Cold grain salads turn gummy.

Here's what to know:

• Cook in salted water for twenty-five to thirty minutes.
• Spread on a sheet pan to cool quickly and separate.
• Toss with oil immediately to prevent clumping.
• Best in warm breakfast bowls or savory porridge-style dishes.

Skip if: you're making a cold salad or need grains that stay separate.

Making Farro Substitutes Work

Most of these swaps work without major recipe changes, but the best choice depends on whether you need the chew, the neutrality, or gluten-free compatibility. Start with spelt berries for the closest match, or grab quinoa when speed and dietary needs take priority.

• Closest match - Spelt berries for nearly identical texture and flavor
• Easiest grab - Bulgur wheat, just add boiling water
• Dietary option - Quinoa or brown rice for gluten-free needs