Farro is an ancient relative of modern-day wheat. It was a mainstay of the daily diet in ancient Rome, and is still popular in Italy today. Farro is a hearty grain, with a rich, nutty flavor similar to oat and barley. Unlike other grains, however, it is light in texture and flavor, plus does not get gummy when cooked. Farro is best used in stews, casseroles, salads and pilafs.
Bob's Red Mill Whole Grain Farro is very lightly scratched, as is traditional, to allow for a faster cooking time and to encourage the release of its starches during cooking. Farro can be soaked ahead of time to speed the cooking process or cooked directly from its raw state with a 3:1 water to grain ratio.