Farro, The Mother of All Grains

Farro, The Mother of All Grains
Farro (FAHR-oh) is touted as the grain from which all others are derived. While this may be
debatable, there’s no denying that this heirloom variety dates back many thousands of years
and today, ironically, brings something new to the modern table.
“Farro risotto is
one of my favorite
dishes, unexpected
yet familiar, and
always in season.”
- Mike Holleman
Corporate Chef, Indian Harvest
Bring a new twist to traditional dishes with
this heirloom grain, sustainably sourced, highly
nutritious with an elegant flavor profile. Similar
in texture and appearance to a light brown rice,
it can be described as nutty with undertones of
oat and barley.
Farro itself grows with a tight hull, making it
very resistant to pests and pollutants; consequently it’s grown naturally, without chemical
pesticides or fertilizers. It’s higher in protein than
modern wheat varieties, and very easy to digest so
is often tolerated by those with wheat sensitivities.
Its high fiber, magnesium and A, B, C, and E
vitamin content round out this desirable profile,
making it easy to understand why this grain has
been so esteemed among the health conscious.
PO Box 428
Bemidji, Minnesota 56619-0428
Phone 800.346.7032
Farro and spelt are often confused in English
language culinary literature due in part to
mistranslations that interchange spelt, farro and
emmer wheat. Farro and emmer wheat are the
same thing, trilicum dicoccum, while spelt is a
derivative of farro. e cooked product can be
substituted in most finished dishes for flavor and
consistency, but the cooking instructions must
be specific to one grain or the other.
Farro’s versatility easily matches that of rice,
effortlessly transitioning from salads to soups,
or even risotto – releasing a creamy binding liquid
as it cooks while it retains its tender, distinctive
bite. Indian Harvest offers slightly pearled farro,
eliminating the soaking process and providing a
convenient cook time.
Fax 218.751.8519
www.indianharvest.com