Bob's Red Mill Farro Grain, Organic

Details

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.

• Organic Farro is a good source of fiber, iron and plant-based protein

• These 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

• A classic Mediterranean recipe combines tomatoes, mozzarella, toasted pine nuts and pesto with cooked farro for a perfect lunch

• Roast beets and butternut squash on a baking sheet and toss with cooked farro for a delightful fall side dish

Ingredients

ORGANIC PEARLED FARRO

Directions

Basic Cooking Instructions: Stovetop: Bring 2 quarts water to a boil in a pot with 1 tsp salt. Add 1 cup rinsed farro, return to a boil, then reduce the heat to medium-high and boil uncovered until soft, about 30 minutes. Drain off cooking water, then serve. Pre-Soak Method: Cover 1 cup farro with water and soak in the refrigerator overnight, then drain. Place in a pot and add 3 cups water or stock (enough to cover the grains). Bring to a boil; reduce heat to medium-low and simmer for 10 minutes. Drain excess liquid and serve. Slow Cooker: Place 1 cup rinsed farro, 4 cups water and 1 tsp salt into a slow cooker. Cover and cook on low for 2-2½ hours or high for 1½ hours. Drain excess water and serve. Multi-Cooker: Place 1 cup rinsed farro, 3 cups water and 1 tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 12 minutes. Quick release the pressure. Drain excess water and serve. Makes 4 servings (about 2 cups).

Excellent in soups, casseroles, salads and pilafs.

Store in a cool, dry place.

Tear to open.