5 Best Farro Substitutes (Closest Match)

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Pick a 1:1 farro substitute by texture (chewy vs tender) and cooking method (stovetop vs soak-then-cook).

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Barley (pearled or semi-pearled) Chewy chew with mild flavor; if using pearled, expect faster softening than farro.
1:1 Spelt berries Same-family grain with similar nutty bite; cooks more gently—check doneness early.

Good Alternatives

1:1 Brown rice (short or medium grain) Works for bowls and salads; will be less chewy and more tender unless you undercook slightly.
1:1 Quinoa (uncooked) Fast-cooking and fluffy; best when you want farro-like bulk rather than true chew.

Emergency Swaps

1:1 Oats (rolled or steel-cut, cooked) For baking or thickening: steel-cut is closest for bite; rolled oats soften quickly.

Decide what you need most: chewy bite (barley/spelt) or softer grain bulk (brown rice/quinoa).
Measure your substitute using the 1:1 ratio, then start checking doneness 5 minutes earlier than farro would typically take.
If your recipe needs farro’s texture (salads or warm grain bowls), drain/undercook slightly and cool before mixing.
If your recipe is baking-thick or binding-heavy, use the substitute that softens well (spelt/oats) and let the batter sit briefly before baking to hydrate.
Taste-test the grain before combining with dressing or sauce; add a splash of water/broth and rewarm if it has tightened.

Cooking times vary by brand and grain type (pearled vs semi-pearled, berries vs flour-form).
For best texture in salads, cool grains after cooking to firm up and prevent mushiness.
For baking uses, let the grain hydrate so it mimics farro’s structure once baked.

Let us know how it was!