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 biodynamically grown in Australia.

Farro is a great alternative to rice. Use it in salads or as a ‘risotto’. It doesn’t go too soft when boiled, making it ideal for soups and hot pots.

How to Use:

Farro is quick and easy to cook. Un-soaked wholegrain farro will take about 30 – 35 minutes on the stovetop. Pre-soaking this grain for a few hours reduces cooking time to just 10 – 15 minutes. Add 2 cups of rinsed or soaked farro to 5 ½ cups of cold water or broth in a pot or rice cooker. Bring to the boil, turn the heat down and simmer until tender but still chewy. Drain any excess liquid and fluff the farro with a fork.

Alternatively add uncooked farro directly to soup and hotpots, allowing extra liquid for absorption. Delicious in Minestrone or with slow-cooked shanks. Or substitute for rice in pilaf or risotto recipes. Farro can also be used in place of wheat in any recipe.

The nutty flavour and firm texture of farro make it a wonderful base for salads. Add your choice of grilled or salad vegetables, fresh herbs, goats’ cheese, olives, pickles – whatever takes your fancy – and toss with a light dressing.

This wholegrain farro is also suitable for grinding to make fresh flour, great for baking or all-purpose cooking.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration is recommended in warmer climates.

Shelf Life:

Up to 24 months when stored as above. See Best Before date.

Image for illustrative purposes only.