Is it farro pronounced like “Last week, I ran really far… oh!” or is it more like “He was a great Pharaoh?” The internet seems to lean towards “it’s been a long week so far… oh!” Either way, though, you’ll sound hip to the food scene when you serve your guests farro.
I bet you just thought to yourself, “I didn’t know Bob’s Red Mill carried farro.” Farro is brand-new to our line and we couldn’t be happier. It’s fun, it’s trendy without being intimidating (more on that shortly) and it’s down-right delicious!
What IS farro? Farro is a hearty grain that was a mainstay of the daily diet in ancient Rome. Some say farro is the original ancestor of all other wheat species—“the mother of all wheat.” In ancient Rome, farro was a staple food that provided the main source of nourishment for the Roman legions, and it was even used as a form of currency. Today this Old World heirloom grain is still highly regarded in Italy, where it has been grown for generations by Tuscan farmers and is featured in many traditional dishes.
Our organic farro, Triticum spelta, is high in fiber and a good source of iron and protein. Farro is easy to digest, allowing your body to readily absorb the nutrients. Our farro is very lightly scratched, as is traditional, to allow for a faster cooking time and to encourage the release of its starches during cooking, but it maintains its wholesome nutrients.
A darling grain of foodies and chefs, farro can widen your culinary horizons by using it in stews, casseroles and salads. Farro makes an excellent substitution for brown rice and wheat berries. Try your hand at “farrotto,” an alternative to traditional risottos. Farro is easy to prepare, but exotic enough to impress your friends and family. Watch this short video to see just how easy it is to prepare farro and browse our recipe selection for inspiring ways to bring this mainstay of Italy to your table.