Farro, also called Emmer, is an ancient wheat strain similar to the very first wheat cultivated by ancient Mediterranean civilizations. Farro dominated the fields of the Near East, northern Africa, and Europe until early farmers of Ancient Rome
Perfect for grain salads and risottos.
To cook, combine 1 part Farro with 4 parts water and boil for 45-60 minutes, or until tender but firm.
Organically grown by Brian Schaff in Southey, Saskatchewan.