Farro Emmer Organic

Essential Pantry Whole Grain Emmer Farro (Triticum Dicoccum)

2.5 lb - Washington State

Farro is a grain that has been enjoyed since ancient times. It's non-GMO, high in fiber, protein, and nutrients, and absolutely delicious - nutty, full-flavored, and with an appealingly chewy texture.

Emmer was one of the earliest domesticated crops in the Near East, where it was highly valued as a crop that would do well in poor soil. There are even indications of humans consuming emmer as early as 17,000 B.C., even before the advent of agriculture! It was grown in Egypt and Mesopotamia and eventually migrated, as many grains did, through the Mediterranean region and Europe.

Emmer was appreciated because it grew well in many soils and for its heartiness. It is very high in protein and nutrients, and it was valued just as much by some cultures, particularly the Italians, for its flavor. This organic emmer is toothsome, wholesome, and full of big, nutty grain flavor. And this organic, whole grain emmer farro is especially healthy!

Grains like the whole grain emmer farro have three parts to the edible kernel: the endosperm, the germ, and the bran. The endosperm is the inner soft, white carbohydrate portion. The germ contains many proteins, and the bran holds the vitamins and minerals.

Farro is naturally high in fiber and nutrients - and due to growing conditions, this emmer has a whopping 17-19% protein - and in this whole grain version, nothing has been removed. Farro described as "pearled" or "semi-pearled" has had all or part of the bran removed and has often been parboiled as well, which speeds up the cooking time but takes away from the nutritional value, nutty flavor, and texture.

Is Emmer Farro Gluten-Free?
Farro is not gluten-free, but it is considerably lower in gluten than wheat, and partly because it has not been bred over thousands of years for maximum yield and other qualities, it's more easily digestible by the human body than most other forms of wheat. If you have a relatively mild gluten sensitivity, farro may work for you. Check with your doctor.

Serving Suggestions

Whole grain Emmer Farro is quite versatile. It works as the basis for a robust, meal-in-itself salad or a simple side dish. The organic farro cooks up beautifully, retaining a chewy texture and nutty flavor, and works well with robust flavors like red wine, wild mushrooms, onions, and also meat.

To cook whole grain emmer farro, use a ratio of 1:2-1/2 (for example, 1 cup farro to 2-1/2 cups water) to 1 to 5, depending on your use of the organic high-fiber grain.

Whole grain Emmer Farro is great in simple soups, made with fresh onion, thyme, tomatoes, richly flavored beef stock, and red wine. Finish with a drizzle of punchy olive oil and freshly grated Parmigiano-Reggiano for a real luxury. By using this organic farro, you'll have a warming, filling, hearty, flavorful meal, the epitome of satisfying! But it's not just for the winter—room-temperature whole grain emmer farro salads make wonderful picnic lunches or summer dinners.

Maybe you're thinking, well, this whole grain emmer farro sounds wonderful, but it does take a long time to cook, doesn't it? Yes...but we like to think of it as a simple way to make a great dinner. Just empty a package of the organic farro into a bowl of water before you head to work in the morning to soak. When you get home, first thing, drain the whole grain emmer farro, put it in a pot, cover it with fresh water, bring it to a boil, and then simmer. Then, cook the organic farro for 1 to 1 1/2 hours. Sip a glass of wine. The last 20 minutes, sauté some onion with mushrooms and a little thyme or rosemary or just a splash of red wine. Toss together a salad. Voilà . (And you'll have terrific leftovers for lunch the next day!)