Description A farro grain (Triticum diccocum) looks like a light brown rice and has a nutty taste that is reminiscent of oats and barley. Lighter than other whole grains, farro contains a starch similar to Arborio rice which releases a creamy, binding liquid when cooked, hence its appeal to restaurateurs who often use it in risotto-type dishes. Farro may also be ground into flour and used to make pasta and baked goods. When combined with legumes, as in many Tuscan recipes, farro forms a complete protein source. Rich in fiber, vitamin E, and protein. Grown and imported from Umbria, Italy. 17.6 oz. A farro grain looks like light brown rice and has a nutty taste that is reminiscent of oats and barley. Farro forms a complete protein source. Rich in fiber, vitamin E, and protein. USDA Organic Also featured on our blog: Olasagasti – With Love from Basque Country Spring Farro Salad Recipe
