Farro

Manufacturer: Trader Joe's Brand: Trader Joe's

Manufacturer: Bluebird Grain Farms Brand: Bluebird Grain Farms

The dark, plump, chewy berries of this ancient grain add sweet, full-bodied flavor to salads, pilafs, soups and risottos. It is perfect partner to braised meats and roasted vegetables and is delicious hot or cold. One of nature's most versatile and delicious grains, it is high in protein, low in gluten, and packed with nutrients and flavor.Emmer Farro is a gourmet ancient wheat that leading chefs from coast to coast love for its exceptional taste, texture and versatility. Certified organic, this heirloom whole grain is sown, grown, harvested, cured and milled to order in a family operation in Washington State's beautiful Methow Valley.

Manufacturer: Roland Brand: Roland

Farro, a grain, is an unhybridized form of wheat. It has a firm, chewy texture. Cleaned and pearl shaped, Roland Farro is a product of Italy. Farro is the first grain made from wheat, and dates back to the ancient Egyptians.

Manufacturer: Bluebird Grain Farms Brand: Bluebird Grain Farms

Einka is one of the very oldest and least common wheat variety. Like emmer and spelt, Einka can be called a "farro", which is an Italian term used for ancient, hulled wheat. Einka is rich in protein, phosphorus, vitamin B6, potassium, antioxidants and amino acids. It contains natural carotenoids that are commonly found in vegetables. Einka has a low gluten content which is reflective of its simple chromosome count of 14. Einka may be small and delicate but it is a nutritional powerhouse that brings conviction to your meal. It's easy to cook. Simmer it in stock or water for 30 minutes covered, strain, and prepare hot or cold.Einka Farro is a gourmet ancient wheat that leading chefs from coast to coast love for its exceptional taste, texture and versatility. Einka is a petite variety of farro. Certified organic, this heirloom whole grain is sown, grown, harvested, cured and milled to order in a family operation in Washington State's beautiful Methow Valley.

Manufacturer: Manitou Trading Company Brand: Manitou Trading Company

Farro is an ancient whole grain wheat with a nutty flavor and firm, chewy texture ideal for soups, salads and sides. We pearl our Farro to reduce cooking time.

Manufacturer: Cucina & Amore Brand: Cucina & Amore

What is Farro? Farro is a type of hulled whole wheat made of emmer and spelt. Farro is very hearty with a toasted nutty flavor and chewy texture. Typically used in salads, soups and side dishes. -Great nutrients such as protein and B vitamins -Packed with cholesterol-lowering fiber -Full of minerals, including Magnesium -Good source of fiber -Long shelf life -Excellent alternative for pasta and rice recipes

Brand: Roland

Manufacturer: Bluebird Grain Farms Brand: Bluebird Grain Farms

Split farro, traditionally known as Farro Spezzato, is a cracked whole grain Emmer wheat. It is a delicious and nutritious substitute for bulgur wheat. This delicate textured split is full of body and cooks in 20 minutes. Use cold in salads such as tabbouleh, hot in soups, or sauté with olive oil, fresh shallots and herbs to compliment a main dish.Emmer Farro is a gourmet ancient wheat that leading chefs from coast to coast love for its exceptional taste, texture and versatility. Certified organic, this heirloom grain is sown, grown, harvested, cured and milled to order in a family operation in Washington State's beautiful Methow Valley.

Manufacturer: CUCINA & AMORE Brand: Cucina & Amore

What is Farro? Farro is a type of hulled whole wheat made of emmer and spelt. Farro is very hearty with a toasted nutty flavor and chewy texture. Typically used in salads, soups and side dishes. -Great nutrients such as protein and B vitamins -Packed with cholesterol-lowering fiber -Full of minerals, including Magnesium -Good source of fiber -Long shelf life -Excellent alternative for pasta and rice recipes

Manufacturer: Rustichella d'Abruzzo Brand: Rustichella d'Abruzzo

Stone ground farro grains crushed to a fine coarse meal very similar to the texture of Bramata polenta. Nutty, full of earthy flavors and with a pleasing granular texture unlike corn polenta. The Latin word puls (plural pultes) dates back to Ancient Rome, when a dish which resembles today's polenta was made with coarsely ground farro. Puls was made mixed with milk, cheese or lamb meat. Puls was known throughout Italy and the Roman writer Apicio wrote about puls punica, a sweet recipe made with farro puls, cheese, honey and eggs. Be a true Roman and serve the farro puls cooked with milk and honey, as a porridge. Use it to make as regular polenta, cooked in water and salt, and serve topped with game sauces, sausages, or as an accompaniment to grilled meats. Make ahead and let cool down in a well-oiled loaf container. Once cool, slice and grill to serve as a side dish, or top with cheese, and melt under the broiler.