Pearled Italian Farro, Specialty Imported Food, 3 Pound, Pack of 1

This is a relatively fast and very easy grain to cook. It tastes great! And it is a healthy carb. The instructions are simple: Boil 4 cups water, add 1 cup (rinsed) farro bring back to a boil then low simmer for 20 minutes. The very first time I made it, it turned out perfectly. So, no frustration! I made a half recipe, with 2 cups of water, a good quality mushroom bouillon cube and a heaping 1/2 cup of grain. Simmered until all liquid was absorbed. Spooned it hot onto a bed of baby spinach. Topped with roasted onion and mushroom and a sauce made from some leftover Boursin melted in half and half.

If you're not sure what this is good for lemme tell you...risotto! I love to play with foods and I made my normal risotto with this instead of rice and the results were amazing. I can boil it up like a pasta then drain and then use it in any stir fry dishes too. The versality of rice with far more nutrition. It can't be messed up even if accidentally left cooking way longer than planned. The texture still will have a slight al dente' quality and won't be gummy. Picks up your flavors beautifully. If you're looking into adding more ancient grains to your menu this is a great one and it's fool proof. I can use the same liquid ratio to grain that I do with rice and use stock instead of water and get any pilaf or Spanish rice dish I want with more nutrition! Holds it's integrity and will not be mushy. My husband who hates change actually told me to now always use this for my risotto and he's loved my risotto for years.

At long last, I have found the grain that truly understands me. Roland Foods Italian Farro isn’t just a food—it’s a lifestyle. While quinoa continues to pander to the masses, and rice remains a mere sidekick to actual meals, farro stands alone in all its nutty, chewy, ancient glory. This is the grain of emperors, gladiators, and, presumably, the kind of people who own artisanal olive oil dispensers. The moment you open the bag, you can feel the history. Is that the scent of a Tuscan hillside? Perhaps. Is it actually just whole grain wheat? Also perhaps. But who am I to question destiny? Cooking farro is a meditative experience. You have to soak it (or not, depending on how reckless you are), simmer it, and then lovingly fluff it like you’re raising it to be the heir to your culinary empire. The result? A perfectly tender, slightly al dente grain that makes you question why you ever settled for bland alternatives. Farro makes you feel like a better person. Toss it into a salad, and suddenly you’re a health-conscious icon. Add it to soup, and you’re a rustic, old-world chef. Serve it with roasted vegetables, and you’re basically a James Beard nominee. Yes, it’s a bit pricey. But can you really put a price on achieving your full gastronomic potential? I think not. Roland Foods Italian Farro: Because regular grains are for peasants.

Excellent product at a reasonable price point.

Farro is a delicious, nut-like whole grain very popular in ancient Rome. I don't know why it fell out of favor, but I'm glad it's still available.

I had been reading about Farro for a while and was very curious to try it. I purchased the 3 pound bag because it was a great price. The first thing I did was make a Farro Mac and Cheese that was featured in Rachael Ray's magazine. My husband went insane, he loved it so much. Its a very hearty grain, but is also very creamy....almost like barley....making it a great addition for soups, salads and casseroles. I froze the leftovers and they held up very, very well. My only complaint was in the packaging...there wasn't instructions on how to prepare it. Just a specific recipe using Farro as an ingredient. However, I looked it up online and was able to find a lot of basic preparation recipes. It seems like whenever I read about a new ingredient and can't find it at any of my local grocery stores, I can always find it at Amazon. I will definitely purchase this again!

Farro is an ancient type of wheat, one of the oldest known to man, mainly used in Italian dishes. I bought some to try, and we enjoyed it so much that I plan to always have some in the pantry. I soaked it overnight, as suggested by a website I found. It cooks faster after soaking, although it stays chewy after cooking. It also takes somewhat longer to cook than wheat, brown rice, spelt or barley - 30-45 minutes. Farro can be used in soups the same way barley is used, or it can be made into an oatmeal type breakfast cereal (yummy with honey or maple syrup), or it can be used as a seasoned side dish the way you would serve brown rice. It would also be good in cold salads similar to tabbouleh. It has a nutty, wholesome flavor and is very filling without being heavy. It's an excellent source of complex carbohydrates, and it has twice the fiber and protein of wheat. Farro has has low levels of gluten, for those with dietary restrictions. It contains healthy amounts of iron, niacin, magnesium and zinc. Roland Farro is a great product at a great price. It will ship free if you use Amazon Supersaver Shipping (orders over $25), and you'll save 15% on the purchase price if you use the Subscribe and Save option.

Tasty! Used for a few recipes!

Un trigo muy rico!

Delicioso, nutritivo y saludable y Kosher

La calidad y sabor

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