Farro is an ancient variety of wheat related to spelt. It has a lightly sweet, nutty flavour and a firm, chewy texture. This hulled whole grain is grown in Australia. Farro is a great alternative to rice. Use it in salads or as a ‘risotto’. As it doesn’t go too soft when boiled it is ideal for soups and hot pots. High in fibre, rich in B Complex vitamins, protein, zinc and has a softer gluten that is gentler to the digestive system than wheat.
HOW TO USE
Farro has a delicious nutty flavour with a chewy texture, and can be substituted for rice, lentils, couscous and pasta in soups, salads and more.
Pearled farro has had the outer husk/bran removed and is the quickest form to cook’d about 20 minutes cooking time. Rinse first, then add one cup (225g) of farro to two and a half cups (625ml) of salted water. Reduce heat to low/medium-low and simmer with lid on pan for 15-20 minutes depending on how chewy you like the grain.
Remove from the heat, season to taste and prepare for serving.
Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Up to 18 months when stored as above. See Best Before date.