The word farro may not immediately ring a bell .. Until we tell you that this grain is also known as spelled in the Netherlands. Italians like it porridge: they have used this ancient grain since Roman times to make bread, pasta and pizza and add it to countless dishes.
Grown in Italy by Podere Pereto, this farro is bursting with health! For example, the grain is rich in vitamin B, amino acids, iron, fiber and for many people it is a lot easier to digest than wheat. But you also eat farro for pleasure: it has a nutty taste and a delicious bite.
So replace the white rice or pasta in your favorite (Italian) dish with farro! Please note, start on time with the preparations: with 40 minutes there is a relatively long cooking time.
Preparation: soak the farro in plenty of salted water for a few hours, then boil them in the soaking water until tender. The cooking time after soaking is about 35 minutes.
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