Bobs Red Mill Grain Organic Farro, 24 Ounce (Pack of 2)

Have been using this as a side and as a main course. I was told to cut refined carbs and pasta : (. There are so many ways to prep this. I cook it in chicken broth. While that is going I saute spinach, mushrooms and garlic in vegetable oil. Once the farro is done, add your vegetables. If you want a 'one dish' meal, add your lean protein. I have also subbed this in for pasta and dressed it the same way I normally do: butter and cheese; tomato sauce; or oil and garlic. I have not yet tried it for a cold salad, but imagine that would work, too. I would skip using any mayo and just stick with your favorite oil (right now ours is avocado and olive oils). If you are wondering how to cook this - use the same method you would to cook regular rice (1 c. grain to 2 c. water or broth). Bring to a boil for about a minute, reduce your heat to a simmer, cover tightly and allow to cook for about 20 to 25 minutes or until most of the liquid is absorbed. I would allow this to sit for another 5 or 10 minutes covered and off the heat. It takes some practice, but is so worth it.

Once I tried farro I'm hooked. I find it much more satisfying than oatmeal for breakfast and there are other pluses. I make a big batch in my electric pressure cooker on the rice setting and find it stores well in the fridge so I can reheat portions in the microwave over several days. It has a good consistency, more chewy than oatmeal or rice so offers a more satisfying and filling experience. The flavor is mild but very pleasant. It's a really great warm breakfast that stays with me. It can also be used as a side dish with dinner, or added to salads, soups or vegetable dishes, but I like it as cereal the best. Very comforting with butter and cinnamon sugar.After trying this brand and really liking it, I bought some farro in bulk at Whole Foods, but didn't like that as well. Then couldn't find this brand on the shelf so figured buying it here was ideal. I've switched to ancient grains for all my baking after reading an article about the different kinds and find this is just delicious to eat plain. It reconstitutes well in about the same time as white rice, maybe a few minutes longer.

I love Bob’s Red Mill Farro because it’s ORGANIC and a great quality grain! I can get it cheaper than at my local grocery store. My local stores only carry non organic farro in the bulk section which is a total turnoff. This amazon listing comes with two bags packaged nicely together in one larger bag. Farro in general is a wonderful grain to add to your diet because it is a complex carbohydrate and most peopleDon’t know but It is one grains that contains the lowest amount of gluten! It can be used in so many ways from a warm breakfast cereal with bananas mixed in to side dishes in place of rice to cold salads. I featured a picture of the farro salad I made that contains cooked farro, feta cheese, pecans, and dried cranberries. I also frequently make this with kale. It is a cold dish that is great as a snack. As always, with Bob Red Mill products they are of high quality and a fair price. I highly recommend!

This was my first time trying Farro. I had never heard of it before! I cook it in my rice cooker. It has a very unique flavor and is full of nutrients. This is better for me than rice.

Delicious farro

My partner and I have been experimenting with a variety of grains (or pseudo grains) for awhile now. Quinoa etc. Our latest venture? Farro. We have used it with soups and stews and are quite happy with it.

I don't know why I can't find Farro in any of the grocery stores where I live. I can't find it in the bean section, the flour section, the rice section, or the bulk section in any store. I've checked 4 stores. I love Farro. It cooks like brown rice and has a flavor between brown rice and barley. Perhaps more nutty and meatier in flavor than either of those. I like mine cooked until the individual grains burst. It's slightly overcooked at that point but it's still chewy while being somewhat soft. Prior to bursting, the consistency is very much like brown rice. I enjoy it as a side with pretty much any protein and I like it made up as a risotto of sorts with chevre cheese and sautéed mushrooms

I was turned on to farro when our neighborhood italian restaurant had a seasonal salad with farro in it. I went to Whole Foods, Central Market, Sprouts, and Kroger and couldn't find it anywhere, so ordered it on Amazon. This is a great, healthy grain to use in place of pasta, rice and quinoa. My favorite recipe is this: Farro + cooked spinach + diced red onion + cooked, diced butternut squash + dried cranberries + feta cheese + walnuts + red wine vinegar or raspberry vinaigrette - served cold. Yum!