Farro is one of our most popular ancient grains and a relative of modern-day wheat. It was a mainstay of the daily diet in ancient Rome and is still a popular food and ingredient in Italy today. Farro is hearty and chewy, with a rich, nutty flavor. Use in soups, casseroles, salads and pilafs.

Organic Farro is a good source of fiber, iron and plant-based protein
These organic farro grains are very lightly scratched, as is traditional, to allow for a faster cooking time and to encourage the release of their starches during cooking
A classic Mediterranean recipe combines tomatoes, mozzarella, toasted pine nuts and pesto with cooked farro for a perfect lunch
Roast beets and butternut squash on a baking sheet and toss with cooked farro for a delightful fall side dish