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)
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:
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We are doing this the old fashioned way! Our suppliers package only to order, and we, in turn, order in small batches to ensure freshness and flavor integrity.
Wonderful grain. Tasty and filling
First time using this, and it was so yummy! Boiled, and then mixed with roasted leeks, chickpeas, currants, and a lemon vinaigrette.
Made a delicious carrot soup and now I can’t go back! It was really delicious
Our first time of eating Farro and oh my gosh it was absolutely delicious! My wife mixed it with some wild rice and everyone throughly enjoyed it.
It was different. I love the texture. Thank you for inviting me with your recipes to try new food items.