An ancient strain of cultivated wheat, best described as the heirloom version of spelt. A ­first-class grain measuring 6 to 8 mm long and slightly pearled to eliminate the need for soaking. Makes a great risotto.

• + Nutritional Info

  GRAMS PER SERVE
  SERVES PER PACK
  	PER SERVE	PER 100g
  ENERGY	803	1606
  PROTEIN	7.2	14.3
  FAT, TOTAL	1.1	2.2
  SATURATED	0.5	1
  CARBOHYDRATE	30	60
  SUGARS	0.5	1
  SODIUM	0.5	1

• + Ingredients

  Farro

• + Health Benefits

  Farro is high in fibre, rich in B Complex vitamins, protein, zinc and has a softer gluten that is gentler to the digestive system than wheat.

• + How to use

  Farro has a delicious nutty flavour with a chewy texture, and can be substituted for rice, lentils, couscous and pasta in soups, salads and more.

  Pearled farro has had the outer husk/bran removed and is the quickest form to cook – about 20 minutes cooking time. Rinse first, then add one cup (225g) of farro to two and a half cups (625ml) of salted water. Reduce heat to low/medium-low and simmer with lid on pan for 15-20 minutes depending on how chewy you like the grain.

  Remove from the heat, season to taste and prepare for serving

  
  

• + Country of Origin
  Product of Australia
• + Storage Instructions
  Store in a cool dry area away from direct sunlight