Farro / 10 lb

Farro is an ancient whole grain wheat with roots that go back over 10,000 years. Traces of farro have been found in modern-day Turkey, Egypt, and Morocco. Farro has been cultivated in Italy for centuries, especially in the central region of Umbria, where it is an important element of the local cuisine. 

Farro is very popular due to its very high fiber content, and it also offers a host of nutrients like vitamin B3 and zinc. It has been used in beer production and ground to make bread and pasta. Farro is also one of the five grains named in ancient rabbinic literature to be used in making matzah for Passover. In certain texts, it is referred to as 'spelt,' but that name now refers to an entirely different variety of wheat. Farro is a popular grain for salads and soups since it retains a firm, chewy texture through cooking. In Umbria, one of the most popular methods of preparing farro is in "farrotto," a variation on the classic Italian rice dish risotto.

Add 1 cup of Farro to 2-1/2 cups water. Boil, then reduce heat and simmer, occasionally skimming water, for 30 minutes. Drain excess water.