Farro is ancient whole grain wheat with a nutty flavor and firm, chewy texture. We pearl these high-quality, light brown cereal grains to reduce cooking time.
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Add 1 cup of Farro to 2-1/2 cups water. Boil, then reduce heat and simmer, occasionally skimming water, for 30 minutes. Drain excess water.
Storage & handling
Store in a dry, cool place.
Farro. Contains wheat.
Farro (Triticum dicoccum) is an ancient whole grain wheat with roots that go back over 10,000 years. Traces of farro have been found in modern-day Turkey, Egypt, and Morocco. Farro has been cultivated in Italy for centuries, especially in the central region of Umbria, where it is an important element of the local cuisine.
Ancient grains like farro, quinoa, amaranth, and spelt have been grown on a small scale around the world yet have never been industrialized for mass production. This means the grain is of the same variety that has been consumed throughout its history. Farro is a hardy, growing well in poor soil conditions and resistant to certain farmland diseases.
Farro is very popular due to its very high fiber content, and it also offers a host of nutrients like vitamin B3 and zinc. It also has been used in beer production and ground to make bread and pasta. Farro is also one of the five grains named in ancient rabbinic literature to be used in making matzah for Passover. In certain texts, it is referred to as 'spelt,' but that name now refers to an entirely different variety of wheat. Farro is a popular grain for salads and soups since it retains a firm, chewy texture through cooking. In Umbria, one of the most popular methods of preparing farro is in "farrotto," a variation on the classic Italian rice dish risotto.
Farro Salad with Artichokes, Arugula and Parmesan
Tangy artichoke hearts, peppery arugula and rich parmesan cheese are perfect foils for Farro’s hearty texture and nutty flavor in this largely hands-off grain salad that is a snap to prepare. Be sure to cook Farro just to al dente, as the salad relies heavily on its chewy texture.