- — Free of Saturated Fat and Cholesterol
- — Does not contain Sodium and Sugar
- — Good source of Protein and Dietary Fiber
- — Rich in Iron and Calcium
Great Substitute for Boring Grains
If you are tired of rice, wheat, and buckwheat, try Italian Organic Pearled Farro, you won’t regret it. This grain has been around for millennia, and it has more protein than rice. Use it to diversify your sides and enhance the taste of your meals with its pleasantly nutty flavor. It’s called Italian farro because Italy is the region where this grain has been the most popular since ages ago. Today everyone can enjoy the nutritional benefits of this delicious food by ordering it online. Organic Pearled Farro from Food To Live can be used as a substitute for any other grain. It contains about 7g of both fiber and protein per 1⁄4 cup of dry grain, and it’s super low in fat. Please note that Italian farro is a type of wheat; it is NOT gluten-free. Organic pearled farro has its bran removed (opposed to whole farro). Therefore, it has a lower fiber content. However, this makes the grain easier to digest and cook. Whole farro would require overnight soaking. Italian pearled variety, yet, can be prepared with minimal pre-soaking, ready in 30 minutes.
How to Cook
You can cook organic Italian farro as you would any other grain, use a slow cooker or a regular pot. If you pre-soak it for 30-90 minutes, your cooking time will reduce drastically. Cooking Italian pearled farro dry, should not take more than 30 minutes. The grain has a pleasant subtly-nutty and buttery flavor. It also soaks up the flavors of seasonings very well. Use it as a side or in dishes like a pilaf. You can replace rice with farro in the majority of recipes. It will taste great with curries and stews.
Cooking Instructions
- For 1 cup of farro, use 2.5 cups of water.
- Bring a pot of salted water to a boil over your stove top, and add rinsed grains.
- Cook until they become tender and chewy but still have an al dente bite. Approx 15 min.
- Next, drain the grains and transfer them to a baking sheet or large plate. Spread them into a single layer to cool and dry for 20 min.
- Skipping this step means that your grains will continue to steam, which can make them mushy.
