Bob's Red Mill Organic Farro Grain, 24oz (Pack of 1) - Non GMO, Vegan, Kosher

Faro is an interesting alternative to rice, couscous, oats, and barley as a cooking grain. A slightly nutty taste, which I find pleasant. Use in place of (almost) any grain; its cooking requirements are different, so a little experimentation may help. If you find a local supplier, buy there. I now buy it at Lazy Acres near my house, instead of ordering by mail.

The taste of these is immeasurable be better than whole wheat kernels (AKA wheatberries). You sure to rinse them well, and/or cook in plenty of water and skim the white stuff off the top. Great with a little milk and just a dab of maple syrup stirred into the mix.

I eat Farro almost daily. It is an ancient grain that is healthier than most processed grains. It has the chewiness of pasta and does a nice job soaking up what you cook it with. After gaining a lot during lockdown, and coming into it with too much weight from too much not-caring, I decided to go on a liveable food program during the pandemic (what better way to loose weight than when everyone around you is gaining?). I season a cup of water, yogurt whey or chicken stock as I choose (frequently with garlic powder, paprika, dijon mustard and yes, ground coffee benas) and rinse the farro and simmer it for about 30 minutes while simultaneously either air-frying some salmon or chopping some skinless roast chicken which I then toss into the farro with maybe some frozen peas). It's both tasty, filling and helped me drop my weight (combined with other conscious choices). Since I eat it with such consistency, I order a four pack which lasts me 2-3 months. It's a couple go-to meals that are satisfying that make all the difference on a food program. I had never tried farro before, now it's a constant staple in my pantry.

As a Korean, rice is a staple in my home but due to recent health concerns, I’ve been trying to make healthier choices. I started mixing this farro with Bob’s Red Mill Organic Kamut Khorasan Wheat Berries and Korean white rice. I also add a bit of olive oil before cooking it in the rice cooker. The result? Nutritious, filling, and surprisingly delicious. I now buy this in bulk it’s that good and great for your health.

Great grain to have on hand…..versatile and nutritious

Be prepared--as I was not--for it to stock all over the cooking utensil as the husk loosens and flies around in the boiling water. The first time I cooked it in an electric pressure pot it did fine. For some reason, the second time around, the valves got clogged with sticky chaff and I ended up de-pressurizing it and leaving it to simply boil for half an hour. I'm not sure what made the difference, but it may have been the larger amount of water I used in the first batch. It is delicious grain

Well packed, as described, grain was fresh,

Farro is possibly the most-complicated grain for consumers to understand. Is it whole? Is it pearled? Semi-pearled? Is it spelt? Emmer? Einkorn? I happen to be very knowledgeable about farro and have cooked with it for more than 2 decades. Bob’s description says “lightly scratched.” That description doesn’t help us. However, the packaging clearly indicates that this is pearled farro. Sometimes I want whole-grain farro—and I fully understand that it requires overnight soaking and much longer cooking—and sometimes I want a 15-minute soak while I prep/cook its companions, and a much shorter cooking time. These days, I cook farro in my Instant Pot. Here’s a typical Mary use of Bob’s farro that will go into a vegetarian casserole, probably with beans (farro loves beans!): 1) use the IP to caramelize 3-4 onions; 2) use the 1+ cups of onion juice produced by that process to soak for 10-15 minutes 1 cup of Bob’s farro, adding water if necessary to equal 2 cups of liquid; 3) pressure-cook the farro mixture in the IP on high for 13 minutes. Perfection! Finally, I can’t buy Bob’s farro in stores here where I live in the middle of U.S. nowhere, so I’m so grateful that I can buy it via Amazon.