Farro is an ancient variety of wheat related to spelt. It has a lightly sweet, nutty flavour and a firm, chewy texture. This hulled whole grain is grown in Australia. Farro is a great alternative to rice. Use it in salads or as a ÔrisottoÕ. As it doesnÕt go too soft when boiled it is ideal for soups and hot pots. High in fibre, rich in B Complex vitamins, protein, zinc and has a softer gluten that is gentler to the digestive system than wheat.
Farro/Spelt
In Stock
Farro is an ancient variety of wheat related to spelt. It has a lightly sweet, nutty flavour and a firm, chewy texture. This hulled whole grain is grown in Australia. Farro is a great alternative to rice. Use it in salads or as a ÔrisottoÕ. As it doesnÕt go too soft when boiled it is …
$5.95
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 Ð 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
NUTRITION INFORMATION
Serving size: 50 g |
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Average Quantity
Per Serving |
Average Quantity
Per 100 g |
|
Energy
Protein |
803 kJ
7.2 g |
1606 kJ
14.3 g |
Fat, total
– saturated Carbohydrates – sugars |
1.1 g
0.5 g 60 g 0.5 g |
2.2 g
1 g 60 g |
Sodium | 0.5 mg | 1 mg |