Farro

The wheel of change has not affected one of the first and finest grains grown by our early farmers more than 2000 years ago. Farro vanished from modern agriculture because of its protective husk that required more complex dehulling and milling machinery. Farro is high in fibre, rich in B Complex vitamins, protein, zinc and has a softer gluten that is gentler to the digestive system than wheat. We stone grind it to crack the bran. 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 its bran removed. It’s a great way to create Farotto – a risotto style dish – in a relatively short time and makes a great alternative to risotto rice.

No need to soak before cooking. Simply rinse, add to cold, salted water, bring to the boil and then simmer for a chewy, tender or soft texture. The choice is yours! Alternatively it can be cooked in a pressure cooker and rice cooker.

A great addition to summer salads, winter soups, casseroles, antipasti and even sweets.