Farro

Farro is an ancient variety of wheat. It has been grown in Italy for centuries and is a healthy whole grain, commonly eaten as part of a Mediterranean-style diet. Yet, farro makes a delicious and healthy addition to any diet.

Why Farro?

  • Farro has a hearty, nutty taste that is great in many dishes.
  • It is an excellent source of fiber. One serving contains 28% of the daily recommended intake of fiber.
  • Farro is a good source of protein (7 grams per serving) and iron (10% of recommended intake per serving).

Varieties

Farro refers to three different varieties of ancient wheat: emmer, ein-korn, and spelt. Emmer is the most common variety grown in Italy, although in the U.S. it is also common to see spelt.

How Do I Use Farro?

  • Farro is a great alternative to rice, quinoa, barley, or other grains.
  • Serve farro in a variety of dishes such as soups, salads, stews, or casseroles.
  • Try it in sweet dishes such as muffins and cakes, or as a hot breakfast cereal.
  • Use to make farrotto, which is a creamy grain dish similar to a rice risotto.
  • Prepare it in the oven, on the stovetop, or in the slow cooker.
  • Soak overnight in the refrigerator to speed up the cooking time dramatically.

Liven up your meals with this delicious and healthy ancient grain!