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Description
Discover the rich history and exceptional nutrition of our Organic Farro, grown sustainably in Washington State. Pronounced "FAHR-oh," this whole-grain delight is not only delicious but also a nutrient powerhouse, offering more health benefits than pearled varieties. Farro was a staple food for the Roman legions and was even used as currency during the Roman Empire. Ancient farro kernels have been found in Egyptian tombs, showcasing its long-standing value and importance in diets throughout history.
Key Features:
- Whole Grain: Our Organic Farro is a whole grain, packed with essential nutrients and fiber.
- Nutritious: High in protein, fiber, and vitamins, making it an excellent addition to a balanced diet.
- Versatile: Ideal for salads, soups, risottos, or as a hearty side dish.
- Bulk Package: Conveniently packaged in 25 lbs (11.34 kgs) for food service or large-scale cooking.
Health Benefits of Organic Farro:
- High in Fiber: Supports digestive health and helps maintain fullness, making it a great option for weight management.
- Rich in Protein: A great plant-based source of protein, perfect for vegetarian and vegan diets.
- Nutrient-Dense: Contains vitamins such as B vitamins, iron, magnesium, and antioxidants that contribute to overall health.
Cooking Suggestions:
- Salads: Toss cooked farro into salads for a hearty, nutritious addition.
- Soups and Stews: Add farro to soups and stews for added texture and flavor.
- Side Dishes: Serve as a base for roasted vegetables or alongside meats for a wholesome side.
Elevate your menu with our Organic Farro, a timeless grain that combines rich history with modern nutrition. Perfect for food service or home cooking, farro will bring a delightful taste and texture to any dish.
How to Cook Farro
Soak farro in water overnight to reduce overall cooking time. To cook whole-grain farro on the stove top, combine 3 parts liquid to one part farro. Bring the farro to a boil over high heat, and then reduce the heat to medium-low and continue to cook for approximately 30-45 minutes, or until the grain is tender.