Rustichella d'Abruzzo Whole Grain Farro,1.1 lb

Rustichella d'Abruzzo Whole Grain Farro is my go-to for farro! My recipe specifically called for unhulled farro, but all the stores near me only carried pearled farro (which is hulled). Thankfully, Amazon came to the rescue! This farro is truly unhulled, meaning it’s a whole grain that retains the bran and husk, making it high in fiber and nutrients. It also has a wonderful, hearty flavor that elevates any dish. Highly recommend it for anyone looking for authentic, nutritious farro!

It's hard to find whole grain farro. Fortunately this brand is excellent. Although the price is a little pricey I will be buying it regularly for the quality. And the health benefit.

Delicious and versatile. Just got to be vigilant when cooking.

Very good tasting whole grain. Historically, it's a long time Italian staple - from Roman days. Has kind of a nutty and soft-crunchable texture. The flavor is quite pleasant. Comparable to most whole grain cereals. I didn't give it a five because of the potential disadvantage to a working family. It needs more time to cook properly. [We are retired, so that is not an issue with us.] But, that "problem" is easily solved by pre-soaking and/or cooking the night before. We think it gets even better when it gets itself together. All-in-all, it's a great alternative for the usual hot cereals.

Great flavor, texture, and very well packaged.

I was looking for Farro with the whole bran.... not pearled or semi-pearled. Back of the package identifying this as a semi-pearled product is not represented in the photos. Still on the hunt for whole bran farro.

Farro has become my absolute favorite grain. I've adopted a whole-foods, plant-based diet and am learning about whole grains, including a lot of new ones (to me anyway - Farro is centuries old.) My research revealed that to get the most nutrition and fiber from farro, you need to get the whole grain, not the pearled or semi-pearled where the bran has been either entirely or partially removed. I'm had all three and the whole grain tastes no different than the other two once you have soaked it for 20 minutes. After I soak it, I drain it and put it in a sauce pan then fill it with water to cover the grain by a couple of inches. I bring it to a boil and cook it over a serious boil (maybe turn it down a quarter once in a full, rolling boil) uncovered for about 15 minutes. Then I drain it in a strainer and it is delicious either hot or cold. I tried cooking it like rice where the water is absorbed and it was an awful, sticky mess. I eat it hot with beans and cold in salads. It's chewy and nutty and absolutely delicious. This brand, in particular, is great. Worth the price.

This is whole grain Triticum dioccum, also called Emmer or Farro Medio. I’ve tried other grains that fall under the umbrella term of “farro”, and prefer this species to spelt (Triticum spelta). I also prefer the whole grain form to the pearled and semi-pearled forms for texture, flavor, and health benefits. It is as versatile as rice and can be used in salads, soups, as a simple side with butter or olive oil and herbs, or as main dish in combination with vegetables and protein.