Bob's Red Mill Organic Farro Grain, 24oz (Pack of 1) - Non GMO, Vegan, KosherUSDA Organic

As a Korean, rice is a staple in my home but due to recent health concerns, I’ve been trying to make healthier choices. I started mixing this farro with Bob’s Red Mill Organic Kamut Khorasan Wheat Berries and Korean white rice. I also add a bit of olive oil before cooking it in the rice cooker. The result? Nutritious, filling, and surprisingly delicious. I now buy this in bulk it’s that good and great for your health.

I eat Farro almost daily. It is an ancient grain that is healthier than most processed grains. It has the chewiness of pasta and does a nice job soaking up what you cook it with. After gaining a lot during lockdown, and coming into it with too much weight from too much not-caring, I decided to go on a liveable food program during the pandemic (what better way to loose weight than when everyone around you is gaining?). I season a cup of water, yogurt whey or chicken stock as I choose (frequently with garlic powder, paprika, dijon mustard and yes, ground coffee benas) and rinse the farro and simmer it for about 30 minutes while simultaneously either air-frying some salmon or chopping some skinless roast chicken which I then toss into the farro with maybe some frozen peas). It's both tasty, filling and helped me drop my weight (combined with other conscious choices). Since I eat it with such consistency, I order a four pack which lasts me 2-3 months. It's a couple go-to meals that are satisfying that make all the difference on a food program.I had never tried farro before, now it's a constant staple in my pantry.

Highly recommend anything Bob's, it's all good stuff

I love making Farro grains with some of our dinner meals. It has a great taste! Cooks up really well in a pot of boiling/simmering water in 30 mins. You can add just about anything to it. I like to put some warmed up goat cheese on mine. I would use this as a nice substitute for rice or quinoa.

Bob's Red Mill Organic farro may have best available reliable taste, apparent purity, extreme cleanliness - I've never found any errant object in it of dozens of lbs we've ordered, screened carefully/rinsed and eaten.Also, It's packaging appears perfect, fastidiously and attractively boxed and bagged; easy to pour from.Cooks fast, especially in a pressure cooker of course. Probably our favorite carbohydrate, staple food now. (Glad I didn't use the silly, trendy among some people, now, "in the moment" instead of "now"?)Delivery: outstanding; delivered in just hours, as promised; considerately placed within easiest possible reach for us on our doormat.hpright easy to reach On our door doormatPer.insed carefullymatter inbest price, too. Delivery superb, within hours

Be prepared--as I was not--for it to stock all over the cooking utensil as the husk loosens and flies around in the boiling water. The first time I cooked it in an electric pressure pot it did fine. For some reason, the second time around, the valves got clogged with sticky chaff and I ended up de-pressurizing it and leaving it to simply boil for half an hour. I'm not sure what made the difference, but it may have been the larger amount of water I used in the first batch. It is delicious grain

This is a wonderful nutty flavored ancient grain. You know you're eating it because it has texture and flavor. (It's not mush). It's good for you, too, so please avoid buying it so that I have enough for my personal consumption. I've even made a meal of just the Farro. A dietician told me about it, and she puts it on salads. I like it as a rice substitute, and I never thought I'd prefer something over a nice wild rice blend.It cooks easily and quickly in my pressure cooker (you know the brand - it's even an air fryer).I'm going to try to blend it into a pizza dough to see if it becomes like a cracked wheat (ancient grain) pizza dough.

Farro is possibly the most-complicated grain for consumers to understand. Is it whole? Is it pearled? Semi-pearled? Is it spelt? Emmer? Einkorn? I happen to be very knowledgeable about farro and have cooked with it for more than 2 decades. Bob’s description says “lightly scratched.” That description doesn’t help us. However, the packaging clearly indicates that this is pearled farro. Sometimes I want whole-grain farro—and I fully understand that it requires overnight soaking and much longer cooking—and sometimes I want a 15-minute soak while I prep/cook its companions, and a much shorter cooking time. These days, I cook farro in my Instant Pot. Here’s a typical Mary use of Bob’s farro that will go into a vegetarian casserole, probably with beans (farro loves beans!): 1) use the IP to caramelize 3-4 onions; 2) use the 1+ cups of onion juice produced by that process to soak for 10-15 minutes 1 cup of Bob’s farro, adding water if necessary to equal 2 cups of liquid; 3) pressure-cook the farro mixture in the IP on high for 13 minutes. Perfection! Finally, I can’t buy Bob’s farro in stores here where I live in the middle of U.S. nowhere, so I’m so grateful that I can buy it via Amazon.