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Farro is truly ancient, with roots in the Near East’s Fertile Crescent. Originating in the area that is now Iraq, Iran and Turkey, the grain is known to have been cultivated in various parts of Asia, Europe, Northern Africa and Asia. It’s a simple grain of 28 chromosomes that pre-dates spelt. It is prepared like brown rice and cooks in 50-60 minutes (or can be soaked overnight to reduce the cooking time). Farro is chewy and keeps its structure without becoming soft as it cooks. Farro is nutty, with notes of cashew and cinnamon. The cinnamon makes it taste a little bit sweet, while the nutty flavor gives it some warmth.It makes a fabulous pilaf, grain salad, risotto, addition to soup, or sprouted for breads and salads. When cooked, its dark, plump berries add sweet, full-bodied flavor, chewy texture, and high nutritional value (over 16% protein) to every meal. It is a lovely, versatile grain that is a staple in our household.
Farro is a unique grain with a chewy texture and a nutty flavor.
Farro is an excellent source of fiber. Fiber, in turn, helps regulate the digestive system.
Farro is an excellent source of plant-based protein.
Farro is a grain, and most people use it as a carbohydrate source in meals.
Farro is an ancient wheat grain that originated in Mesopotamia
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