Farro

Farro is a hearty ancient grain with a nutty flavor and a firm yet chewy texture. This grain has been pearled to remove some of its outer layer and reduce its cooking time. Farro is high in fiber and other nutrients, making it a healthy grain choice. Because it maintains its texture after cooking, farro is popular in soups, but it is also commonly used in salads

Net wt. 17 oz (481.9 g)

Description

What is farro and how to use it?

Farro is a grain with a history dating back about 10,000 years. Our farro has been pearled to remove some of its bran layers, thereby drastically reducing its cooking time. Because it remains al dente after cooking, farro is popular in soups (it does not get mushy). With its nutty flavor, it is also great in salads.

How to cook farro (basic instructions)

• Add 1 cup of farro to 2-1/2 cups water. Season to your liking.
• Boil, then reduce heat and simmer, occasionally skimming water, for 30 minutes or until the grains are fully cooked to tender and slightly chewy texture.
• Drain any excess water.

Try these recipes with farro

Farro maintains an al dente texture after cooking, so you can safely add it to your soups without fear that it will become mushy. It is a great easy alternative to traditional risotto, easily bulks up salads, and makes a tasty filling for stuffed vegetables! Try farro in these recipes:

• Stuffed delicata squash
• Farro risotto with mushrooms and peas
• Arugula, feta, and walnut salad
• Shrimp and chickpea salad

Returns

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Please note during the cold winter months, our olive oils can sometimes freeze during transit and cause some of the natural waxes to separate from the oil, causing some cloudiness or floating particles. This is completely normal and does not impact the quality of the olive oil in any way. To thaw, simply leave the olive oil in room temperature. Do not in any way warm up the olive oil in a microwave or put it in direct sunlight. Olive oil is best stored in a cool dark room to preserve its life and quality.

Shipping

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