Farro, also known as Emmer, is a delicious whole grain that is great for many applications such as salad, pilafs, risottos, and soups. It is an ancient wheat strain similar to the very first wheat cultivated by ancient Mediterranean civilizations. Our Flourist Farro is organically grown and comes from Brian Schaff in Southey, Saskatchewan. Learn more about our farmers here.

Boiling Method
Combine 1 cup Farro with a minimum of 4 cups water. Bring to a boil and simmer, covered, until beginning to get tender, about 45 minutes to one hour. When the Farro is cooked, drain and rinse. Use as desired. 

Alternatively, you can pre-soak our Flourist Farro for 4-24 hours. After soaking drain and rinse and cook as described above. 

Instant Pot Method
In your Instant Pot cover 1 box of Farro by about an inch of water. Set your Instant Pot to pressure cook at high pressure for 30 minutes. Once the 30 minutes are up, let sit for an additional 10 minutes, then manually release pressure, or allow to depressurize naturally. Once done, remove from instant pot and strain any excess water.

Batch Cooking + Freezing
To have cooked Flourist Farro on hand for ease and convenience, we recommend using our batch cooking method. To freeze, simply store cooked and rinsed Farro in a Ziploc freezer bag. When ready to use, run under hot water to thaw. Use as desired. 

Nutritional Notes
Farro is a great grain for salads and soups as it is higher in protein and fibre than other wheats. It is also rich in magnesium and B vitamins and contains more fibre than rice or even quinoa. This makes it great for digestion. Farro is excellent for your cardiovascular health as it supplies 10 different vitamins and minerals. It is great for lowering high cholesterol and blood pressure.

Farro also helps maintain a healthy weight as it is a whole grain and none of the nutrients have been removed in its processing. 

Stock up on Flourist Farro here, and browse our Farro recipes here.

Browse our entire selection of Flourist Cooking Guides here.