Bob's Red Mill Organic Pearled Farro, 24 oz
🥗 GLP-1 Friendly
🥦 High Fiber
🌱 Vegan
🥕 Vegetarian
🍬 Sugar-Free

Bob's Red Mill Organic Pearled Farro, 24 oz

$17.87

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Product Details

Farro is an ancient wheat grain long grown in central Italy. Bob's Red Mill sell it pearled — the kernels are lightly scratched so they cook faster and more evenly than unpearled farro. It is for the cook who wants something with more character than rice under a stew or in a lunch salad.

Cooked, the grains stay separate and properly chewy, with a nutty, faintly sweet flavor somewhere near barley. Bob's Red Mill's directions are about 30 minutes at a simmer in a generous pot of salted water, then drained like pasta; an overnight soak brings that down to roughly ten minutes. It takes on whatever it is cooked with, so a bay leaf, a smashed garlic clove or stock in place of water all earn their keep.

Farro is wheat and contains gluten. Serve it warm under roasted vegetables or a braise, dress it cold with lemon, herbs and feta for a grain salad that holds its texture for days, stir it into soups, or cook it down like risotto for something looser and chewier than arborio rice.

Ingredients

Organic Pearled Farro.

Nutrition Information
Serving size1/4 cup (52g)
Calories190
Total Fat1g (1% DV)
Saturated Fat0g (0% DV)
Trans Fat0g
Cholesterol0mg (0% DV)
Sodium0mg (0% DV)
Total Carbohydrate38g (14% DV)
Dietary Fiber5g (18% DV)
Total Sugars0g
Includes Added Sugars0g (0% DV)
Protein6g
Vitamin D0mcg (0% DV)
Calcium14mg (2% DV)
Iron2mg (10% DV)
Potassium204mg (4% DV)
Allergen Information
Contains: Wheat.

Manufacturers can change formulations at any time, so always read the physical label before consuming.
Bob's Red Mill Organic Pearled Farro, 24 oz $17.87

Questions About This Product

The things people actually want to know before they cook with it.

Is farro gluten free?
No. Farro is wheat, so it contains gluten and carries a wheat allergen declaration. It is not suitable for anyone with celiac disease or a wheat allergy and should not be treated as a gluten-free alternative to rice or quinoa. Ancient wheats are sometimes described as lower in gluten than modern wheat, but lower is not the same as free and it does not make them safe on a gluten-free diet.
Is this pearled, semi-pearled or whole farro?
The ingredient statement on this bag reads organic pearled farro. Pearling means the grain has been lightly abraded so that some of the bran is scratched off; semi-pearled removes less than that, and whole or unhulled farro keeps all of it. The less bran a grain has left on it, the faster it softens in water, which is why the cook times printed on different farro bags vary so much.
What is the difference between farro, spelt and barley?
Farro is an Italian umbrella term covering three ancient wheats: einkorn is farro piccolo, emmer is farro medio and spelt is farro grande. So spelt is technically a kind of farro, though on most labels the word farro on its own means emmer. Barley is not wheat at all, it is a separate grain, but it does contain gluten, so it is not a safe swap for anyone avoiding gluten either. All three stay chewy when cooked and will stand in for one another in a soup or a grain salad.
Do I need to rinse it before cooking?
Yes. The packet directions call for rinsed farro. Tip it into a sieve and run cold water over it for a few seconds to take off field dust and loose surface starch before it goes into the pot.
How much does the 24 oz bag make?
About thirteen servings, at the labeled dry serving size of a quarter cup, which is 52 grams. That works out to roughly three and a quarter cups of dry grain in the bag, so if you cook a cup at a time you get about three batches from it, with a little left over.
Can I use farro in place of rice or barley in a recipe?
It stands in very well for pearl barley. The two are close in size and behavior, both stay chewy and both hold their shape in a soup without going to mush. It is a less direct swap for rice, because farro stays firm rather than turning soft and fluffy and it takes longer to cook. Use it where you want the grain to keep its bite, not where you want it to disappear into the dish.

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