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Bob's Red Mill Organic Pearled Farro, 24 oz
$20.99
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Product Details
Bob's Red Mill Organic Pearled Farro is an ancient wheat grain long grown in central Italy. Cooked, the grains stay separate and chewy, with a nutty, faintly sweet flavor close to barley. It takes on whatever it is cooked with, so a bay leaf, a smashed garlic clove or stock in place of water all add flavor.
Serve it warm under roasted vegetables or a stew, 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 like risotto. Each bag holds 24 oz.
Ingredients
Nutrition Information
| Serving size | 1/4 cup (52g) |
|---|---|
| Calories | 190 |
| Total Fat | 1g (1% DV) |
| Saturated Fat | 0g (0% DV) |
| Trans Fat | 0g |
| Cholesterol | 0mg (0% DV) |
| Sodium | 0mg (0% DV) |
| Total Carbohydrate | 38g (14% DV) |
| Dietary Fiber | 5g (18% DV) |
| Total Sugars | 0g |
| Includes Added Sugars | 0g (0% DV) |
| Protein | 6g |
| Vitamin D | 0mcg (0% DV) |
| Calcium | 14mg (2% DV) |
| Iron | 2mg (10% DV) |
| Potassium | 204mg (4% DV) |
Allergen Information
Contains: Wheat.
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Directions & Storage
Bob's Red Mill Organic Pearled Farro, 24 oz
$20.99
The Complete Guide
Ways To Cook It
| Method | Ratio and time | Best for |
|---|---|---|
| Pasta method | Lots of salted water, 25 to 30 minutes, drain | Salads and meal prep, the most forgiving way |
| Pilaf method | 1 cup farro to 2 1/2 cups broth, covered, 30 minutes, rest 10 | A side dish that soaks up broth flavor |
| Farrotto | Ladle hot broth in slowly, stirring, 35 to 40 minutes | A creamy, risotto-style main |
| Pressure cooker | 1 cup farro to 2 cups water, 10 minutes high pressure, natural release 10 | Hands-off batch cooking |
| Soaked overnight | Cover with water, then simmer about 10 minutes | Weeknights, when 30 minutes is too long |
How To Use It
- Grain salads. Dress warm farro with lemon, olive oil and salt, then fold in herbs, cheese and vegetables once cool. It holds its chew for 3 to 4 days in the fridge, which is more than rice or quinoa can say.
- Soups and stews. Stir cooked farro into minestrone, bean soup or a brothy chicken soup in the last 10 minutes.
- Under roasted things. A bed of farro under roasted vegetables, a braise or a piece of fish catches the juices.
- Breakfast. Reheat leftover farro with milk, a pinch of salt and honey or maple syrup, like a chewy oatmeal.
- Stuffings and fillings. Use it in place of rice in stuffed peppers, squash or cabbage rolls.
- Farro cakes. Bind leftover farro with an egg, cheese and breadcrumbs and pan-fry into patties.
Tips And Common Mistakes
- Salt the water like pasta water. Farro cooked in unsalted water tastes flat no matter what you add later.
- Toast it first. Three minutes in a dry pot or in olive oil before the liquid goes in deepens the nutty flavor.
- Taste for doneness. It should be chewy with a slight pop, never mushy. Pearled farro can go from done to soft in a few minutes.
- Dress it warm. Warm grains absorb vinaigrette; cold grains let it slide off.
- Cook double and freeze half. Cooked farro freezes flat in a bag and reheats in a minute.
Who It's For
- Meal preppers who want a grain that stays chewy for days
- Anyone adding fiber and whole grains who finds brown rice dull
- Soup and salad cooks looking for a barley stand-in with more flavor
- Fans of Italian cooking making farrotto or minestra di farro
Recipes to Make
Lemon Herb Farro Salad With Feta
Ingredients
- 1 cup Bob's Red Mill Organic Pearled Farro
- Salt
- 3 tbsp olive oil
- Zest and juice of 1 lemon
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup crumbled feta
- 1/2 cup chopped parsley
- 1/4 cup chopped mint or dill
- 1/4 cup toasted almonds
- Black pepper
Steps
- Rinse the farro and simmer it in a large pot of well-salted water for 25 to 30 minutes, until chewy but tender. Drain well.
- While it is still warm, toss with the olive oil, lemon zest and juice and a pinch of salt. Spread on a tray to cool 10 minutes.
- Fold in the tomatoes, cucumber, feta, herbs and almonds.
- Season with pepper and more lemon to taste. Serve at room temperature or chilled.
Tip: Add the herbs and feta just before serving if you are making it a day ahead, so they stay bright.
Mushroom Farrotto
Ingredients
- 5 cups chicken or vegetable broth, kept hot
- 2 tbsp olive oil
- 1 tbsp butter
- 10 oz mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/4 cups Bob's Red Mill Organic Pearled Farro
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan
- Salt, pepper and chopped parsley
Steps
- Brown the mushrooms in the oil over medium-high heat, 6 to 8 minutes, and set aside.
- Melt the butter in the same pot, soften the onion 4 minutes, add the garlic and farro and toast 2 minutes.
- Add the wine and stir until absorbed. Add hot broth a ladle at a time, stirring often, waiting until each is nearly absorbed, 35 to 40 minutes, until the farro is tender and the pot is creamy.
- Stir in the mushrooms and Parmesan, season, and finish with parsley.
Tip: Farro does not release as much starch as arborio rice, so the Parmesan at the end is what makes it creamy.
Tuscan Farro And Bean Soup
Ingredients
- 3 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 6 cups vegetable or chicken broth
- 3/4 cup Bob's Red Mill Organic Pearled Farro, rinsed
- 1 can (15 oz) cannellini beans, drained
- 2 cups chopped kale
- 1 rosemary sprig
- Salt, pepper, Parmesan and good olive oil to serve
Steps
- Warm the oil in a soup pot and cook the onion, carrots and celery 8 minutes. Add the garlic and tomato paste for 1 minute.
- Add the tomatoes, broth, farro and rosemary. Bring to a boil, then simmer 30 minutes.
- Stir in the beans and kale and simmer 10 minutes more, until the farro is tender and the kale is soft.
- Remove the rosemary, season well, and serve with Parmesan and a drizzle of olive oil.
Tip: The soup thickens as the farro sits. Add broth when reheating leftovers.
Questions About This Product
The things people actually want to know before they cook with it.
Is this pearled, semi-pearled or whole farro?
This is pearled farro, so some of the bran is lightly scratched off and it cooks faster than semi-pearled or whole farro. The less bran a grain keeps, the faster it softens, which is why cook times vary so much from bag to bag.
What is the difference between farro, spelt and barley?
Farro is an Italian term for three ancient wheats: einkorn, emmer and spelt. On most labels, farro on its own means emmer. Barley is a separate grain, not wheat, but all three stay chewy and can stand in for one another in soups and grain salads.
How much does the 24 oz bag make?
About thirteen 1/4 cup dry servings, or roughly 3 1/4 cups of dry grain. If you cook 1 cup at a time, you get about three batches.
Can I use farro in place of rice or barley?
It is a very good swap for pearl barley, since both stay chewy and hold their shape in soup. For rice it works where you want the grain to keep its bite, since farro stays firm and takes longer to cook.
What Shoppers Say
Honest reviews from people who actually bought it.