Farro (spelt)

by Riso Carena

Product #5004

A precursor of wheat, this ancient grain is especially good for wheat intolerant people. Our variety of Farro is artisanal, making it high in protein and delicious. Try our popular farro salad recipe described below.

Suggested use:
Farro Salad. Cook 9 oz. of farro in 1-2 qts. of salted water for 1 hour. Drain and cool. Slice one small red onion and marinate in 1/2 cup red wine vinegar for two hours, then drain. Cut 2 oz of Swiss cheese, 4 pitted black olives, 3 radishes, and 1/4 cup of fennel into cubes. Add 1/4 cup of tuna, basil, parsley, salt, pepper. Mix. Add abundant very good extra virgin olive oil, and serve cold. Serves six.