Profile: Farro is a nutty whole grain wheat with a firm, chewy texture and a nutty flavor. To shorten the cooking time, we pearled these high-quality light brown cereal grains.
* Whole grain with high fiber and no additives.
* Everything is Natural
The ancient whole grain wheat farro (Triticum dicoccum) has roots dating back over 10,000 years. Modern-day Turkey, Egypt, and Morocco have all discovered farro traces. Farro has been grown in Italy for generations, particularly in Umbria's center area, where it is a staple of the local cuisine.
Farro, quinoa, amaranth, and spelt are ancient grains that have been farmed on a modest scale all over the world but have never been industrialized for widespread production. This indicates that the grain is of the same variety that has been consumed in the past. Farro is a resilient crop that thrives in poor soil and is resistant to a variety of farming diseases.
Farro is popular because of its high fiber content, as well as the nutrients it contains, such as vitamin B3 and zinc. It's also been used to create beer and mashed into bread and spaghetti. Farro is also one of the five grains mentioned in ancient rabbinic literature for preparing Passover matzah. It is referred to as'spelt' in certain sources, although the term currently refers to a completely different type of wheat. Because it retains a strong, chewy texture after cooking, farro is a favorite grain for salads and soups. Farrotto, a variation on the classic Italian rice dish risotto, is one of the most popular ways to prepare farro in Umbria.
|Shelf Life:||2 Years.|
|Uses:||- Farro is a grain that can be used in soups, stews, salads, and side dishes.
- Use as a barley substitute or a healthier risotto alternative.
- Toss cooked Farro with fresh ricotta and honey, then season with cinnamon.
|Basic prep:||2 - 1/2 cups Farro to 1 cup water After 30 minutes, decrease heat and simmer, skimming water as needed. Drain water.|
|Country of Origin:||United States|
|Handling / Storage:||Store in a cool, dry place.|