
An ancient strain of cultivated wheat, best described as the heirloom version of spelt. A first-class grain measuring 6 to 8 mm long and slightly pearled to eliminate the need for soaking. Makes a great risotto.
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+ Nutritional Info
GRAMS PER SERVE SERVES PER PACK PER SERVE PER 100g ENERGY 803 1606 PROTEIN 7.2 14.3 FAT, TOTAL 1.1 2.2 SATURATED 0.5 1 CARBOHYDRATE 30 60 SUGARS 0.5 1 SODIUM 0.5 1 - + Ingredients
Farro
- + Health Benefits
Farro is high in fibre, rich in B Complex vitamins, protein, zinc and has a softer gluten that is gentler to the digestive system than wheat.
- + How to use
Farro has a delicious nutty flavour with a chewy texture, and can be substituted for rice, lentils, couscous and pasta in soups, salads and more.
Pearled farro has had the outer husk/bran removed and is the quickest form to cook – about 20 minutes cooking time. Rinse first, then add one cup (225g) of farro to two and a half cups (625ml) of salted water. Reduce heat to low/medium-low and simmer with lid on pan for 15-20 minutes depending on how chewy you like the grain.
Remove from the heat, season to taste and prepare for serving
- + Country of Origin
Product of Australia
- + Storage Instructions
Store in a cool dry area away from direct sunlight