Description
Add whole grains to your diet and take a culinary voyage to the Mediterranean with farro. It originated in the Fertile Crescent, and some say farro is the original ancestor of all other wheat species—“the mother of all wheat.” Today this ancient Old World grain is still highly regarded in Italy, where it has been grown for generations by Tuscan farmers and is featured in many traditional dishes.
Although not gluten free, organic farro grains are a good source of iron and plant-based protein. It’s also easy to digest, allowing your body to readily absorb the nutrients. Our organic farro grains are very lightly scratched, as is traditional, to allow for a faster cooking time and to encourage the release of their starches during cooking.
Farro is easy to prepare, but exotic enough to impress your friends and family. Try your hand at “farrotto,” an alternative to traditional risotto. Farro is also a great alternative to a summer pasta salad. Drizzle it with extra-virgin olive oil and toss with seasonal vegetables and fresh herbs. A classic Mediterranean recipe combines tomatoes, mozzarella, toasted pine nuts and pesto with cooked farro for a perfect lunch. For something fresh, you can add cucumber, feta cheese and grape tomatoes with a red wine vinegar and lemon dressing. For a fall dish, farro is great with beets and butternut squash roasted on a baking sheet. You can also mix cooked farro with pasta, butter, olive oil and salt for a fantastic side dish alongside your main protein. Or, make a farro salad: drizzle it with extra-virgin olive oil and toss with seasonal vegetables and fresh herbs.
Highlights
Farro is one of our most popular ancient grains and a relative of modern-day wheat. It was a mainstay of the daily diet in ancient Rome and is still a popular food and ingredient in Italy today. Farro is hearty and chewy, with a rich, nutty flavor. Use in soups, casseroles, salads and pilafs.
Ingredients
Add whole grains to your diet and take a culinary voyage to the Mediterranean with farro. It originated in the Fertile Crescent, and some say farro is the original ancestor of all other wheat species—“the mother of all wheat.” Today this ancient Old World grain is still highly regarded in Italy, where it has been grown for generations by Tuscan farmers and is featured in many traditional dishes.
Although not gluten free, organic farro grains are a good source of iron and plant-based protein. It’s also easy to digest, allowing your body to readily absorb the nutrients. Our organic farro grains are very lightly scratched, as is traditional, to allow for a faster cooking time and to encourage the release of their starches during cooking.
Farro is easy to prepare, but exotic enough to impress your friends and family. Try your hand at “farrotto,” an alternative to traditional risotto. Farro is also a great alternative to a summer pasta salad. Drizzle it with extra-virgin olive oil and toss with seasonal vegetables and fresh herbs. A classic Mediterranean recipe combines tomatoes, mozzarella, toasted pine nuts and pesto with cooked farro for a perfect lunch. For something fresh, you can add cucumber, feta cheese and grape tomatoes with a red wine vinegar and lemon dressing. For a fall dish, farro is great with beets and butternut squash roasted on a baking sheet. You can also mix cooked farro with pasta, butter, olive oil and salt for a fantastic side dish alongside your main protein. Or, make a farro salad: drizzle it with extra-virgin olive oil and toss with seasonal vegetables and fresh herbs.
