Organic Italian Farro, 8.8 Ounce

I used this organic farro in a pear and balsamic salad, and it was absolutely perfect. The grains cooked up beautifully—tender but with that satisfying chewy bite farro is known for. It added a wonderful nutty depth that balanced the sweetness of the pears and the tang of the balsamic vinaigrette. The quality is excellent. The grains were clean, uniform, and had a fresh, earthy aroma right out of the bag. I soaked them for about 30 minutes before cooking, then simmered until tender, and they turned out perfect—no mush, no bite too hard. Just right. It worked wonderfully tossed with arugula, sliced pears, toasted walnuts, goat cheese, and a balsamic glaze. Definitely elevated the dish and made it feel both healthy and gourmet. Pros: ✔️ Excellent texture—chewy, not mushy ✔️ Fresh, nutty flavor ✔️ Organic and clean, with no debris ✔️ Cooks evenly and holds up well in salads ✔️ Great for meal prep, soups, or grain bowls too Final Thoughts: This farro is now a staple in my pantry. Whether you're making a cold salad, warm bowl, or side dish, it's a versatile, hearty grain that elevates any meal. And in that pear balsamic salad? Chef’s kiss.

Quick cooking. Less than 15 min total. Not a large package but enough for a farro salad with added chopped tomato, bell pepper and scallion. Tasty.

Gary isn’t something you find often. I was introduced to it at a restaurant. This has a great consistency when cooked. It absorbs the flavors infused well and is satisfying when used as a side dish to accompany your main entree.

Great tasting little barley sponges. Italian style. These are parboiled if that matters to you. almost like doing up instant rice but farro. Bought B'sRM as well. Its a more natural grain

Very good Farro. The grain content, protein, sizes and value for the money are perfect. Use this for salads as a protein kick.

Good pasta - Good quality, thick spaghetti, perfect cooking time and healthy brand

I honestly said to a friend, “Farro, where have you been all my life?!” I made a broth with Better Than Bouillon Roasted Garlic and used that to make the farro. Fabulous like that and also with tomatoes with basil and garlic.

I have never had farro before and this was great. I even used it instead of rice with my eggs the next morning (scrambled together ).