I don’t eat processed grains. It is hard to find whole grains especially in a very small town. I’m glad I found your market and this old wheat from Abruzzo. My whole family is from Abruzzi. Helen
Went to friends house and was introduced to farro...prepared as a pasta type salad...oil/vinegar...herbs...cucumbers..tomatoes...avocado....just about anything from your garden or store...On the way out that evening we asked our guests to spell out that delicious grain....They said it's easy.....FARRO....
Yum..We ordered 5.5 pound bag for savings.
I got this recipe from you and it is an amazing comfort food. It's very healthy to boot. I came back to your site looking for more recipes. I have used barley for many years & just discovered Farro. I believe it's healthier.
I tried farro on a whim, figuring it might be a nice change from pasta and couscous, but now I buy it in bulk as my go-to grain. It makes a nutritious and light side dish, but works just as well as a risotto or a base for a dinner salad.
Because it's semi-pearled, I can just toss it in a pot of salted water, bring it to a boil, cover it, and let it simmer for a half hour while I do something else. Unlike rice, it always turns out perfectly, with a nutty flavor and a chewy texture.
I often serve it mixed with oil and balsamic vinegar, tomatoes, onions, parsley, scallions, and garlic, and guests invariably ask me what it is and how they can get it. So I send them here.
The receipe for "Farro with Greens, Poached Egg and Fennel Pollen have become a staple in our home. Truly a great dish and great ingredients from MHF's.