Premium, 100% traceable, Canadian-grown Farro.
Our Farro is organically grown by Monty Sandor in southern Saskatchewan.
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 crossed wheat species to produce modern strains like durum.
Chefs and home cooks around the world are rediscovering Farro as a hearty side dish, a protein replacement or a salad complement. Farro is very high in protein, with strong, cohesive gluten. It makes beautiful pasta flour—Italians have been making pasta with Farro for centuries.
To cook, combine 1 part Farro with 4 parts water and boil for 45-60 minutes, or until tender but firm.
Our Farro is perfect for grain salads and risottos. Browse our favourite Farro recipes here.
To keep our products at their best, store in a sealed container in a cool, dark place.
Get our comprehensive Farro Cooking Guide, including how to get the best results in an Instant Pot, here.
"Great flavour, these Black Beans cooked perfectly. I’m on a plastic free journey which is a bit harder than I thought. Flourist, thank you so much for your plastic free packaging! I am a forever customer."
"Product is superb. Cooked as directed by Flourist, they came out tender and nutlike, with a beautiful texture and satisfying chew.They are definitely a new staple food in my house!"
When we teamed up with the team at Okanagan Pasta Co. to bring you our new pasta collection, we dreamed of having access to an Orzo made with our freshly...
We've been making this hummus recipe since our earliest days, before we had flour mills, and long before we had physical locations. In fact, it's the chickpea we have to...
EASY SUMMER RECIPE
This decadent pie is fairly minimal, consisting of fresh, juicy peaches and a mascarpone cream filling in a pie crust. Use peaches at the peak of the summer season for...
This loaf cake is a delightful seasonal treat to use with fresh blueberries, but you can also enjoy it year round with frozen berries too! We used our Sifted Red...
This cake is shockingly easy, and surprisingly addictive. It's simple yet irresistible. Your guests will never know they are eating a vegan cake! We love the use of apple sauce,...
Absolutely love it…I have made the most amazing risottos, soups and side dishes! Cannot wait to order more.
Delish and hearty grain
Such a tasty and high-protein grain! It has a lovely nutty flavour and holds up very, very well as a leftover, unlike many other grains that get gummy or lose shape over a couple days in the fridge. Farrow cooked with cubed beets thrown in halfway through has become a staple in my house.
Great farro - I use it often - even gave my MIL a jar for mother's day! I made the Mediterranean salad with chickpeas and farro this past weekend - recipe is in the Flourist site! So yummy!
Delish and grown local
We lean on farro when we need a starch other than rice. It’s nutty and friendly as a base for many dishes. Love it under a locally caught piece of fish! Yummy.
Great texture and flavour and very easy to cook and incorporate into recipes.