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Bob's Red Mill Organic Farro - 24 oz

4.6 out of 5 stars 52 customer reviews
| 10 answered questions
About the Product
  • Description: FLOUR,PASTRY,UNBLCHD WHT Quantity: 4 Size: 24 OZ Brand: BOB'S

Frequently Bought Together

  • Bob's Red Mill Organic Farro - 24 oz
  • +
  • Bob's Red Mill Organic Kamut Grain - 24 oz
  • +
  • Bob's Red Mill Organic Amaranth Grain, 24 oz
Total price: $31.16
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Product Details

  • Product Dimensions: 8 x 3.8 x 3 inches ; 1.5 pounds
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Domestic Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B00CBPG164
  • UPC: 039978008602
  • Item model number: 7015C244
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (52 customer reviews)
  • Amazon Best Sellers Rank: #4,796 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

Important Information

Ingredients

Organic farro (wheat).Manufactured in a facility that uses tree nuts, soy, wheat and milk.

Directions

Direct Method: Rinse 1 cup farro. Place in a pot and add 3 cups water or stock (should cover the grains). Bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain off any excess liquid.Pre-Soak Method: Cover 1 cup farro with water and soak in the refrigerator overnight, then drain. Place in a pot and add 3 cups water or stock enough to cover the grains). Bring to a boil; reduce heat to medium-low and simmer for 10 minutes. Drain excess liquid.Makes 4 servings (about 2 ...

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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

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Customer Questions & Answers
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Customer Reviews

Top Customer Reviews

5.0 out of 5 starsFarro or Freekeh...
By NYFB on January 10, 2014
Farro comes in perlato (pearled), semi-perlato (semi-pearled) and whole. Whole Farro has the bran intact so it has more nutrients than semi or completely pearled Farro. This is pearled in organic form.

Freekeh cooks in less than 15 minutes but Farro in 40 minutes so I do not do what others do, I do a lot of unconventional cooking. I make dishes with Farro in the same manner that I cook with quinoa and Freekeh, only the cooking time differs. I place Farro and different beans that I soaked in wine for 24 hours in a pot, add water, tomato paste, carrots, corn and turn up the heat. In the end I add spinach. Stewing tomatoes for a half hour increases the cancer fighting lycopene content by 35 percent. Cooking also unlocks another nutrient, beta-carotene, in corn and carrots since heat breaks down the fibrous cell walls, releasing more of these antioxidants. The same goes for spinach but then need to get vitamin C from something else since that is the first vitamin which is depleted with heat. I sauté lots of onion separately then in ten minutes I add paprika, cumin, dill weed, gram marsala, crushed red pepper, turmeric, many other spices and lots of crushed Christopher Ranch garlic 2 x 2 Pound Fresh Garlic USA California Heirloom Monviso Gilroy Finest (4 Pounds Total) mix it well and add to the pot of Freekeh, mix and let it sit without heat for five minutes. Delicious, delicious, delicious. Sometimes I even add delicious organic red lentils which cook in few minutes as well, anything that cooks in 15 minutes. Left overs are even more delicious the next day.Read more ›
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3.0 out of 5 starsDid not sprout.
By Duane on May 5, 2014
Verified Purchase
I always test grains for health and viability by seeing if they sprout. These Farro seeds did not sprout. Generally though, I find Bob's products to be quite good and flavor-wise these were acceptable. Most of their other grain products are fresh and sprout quite well.
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5.0 out of 5 starsYUM!!
By Carolyn on July 21, 2015
Verified Purchase
if you've never had farro, you should! I've been looking for a replacement for rice since it is basically empty calories with hardly any flavor. I hated quinoa so I was hesitant to try farro. It is awesome! It is chewy and has more flavor than rice but still pairs well with every recipe I've tried. I actually like just eating it plain with a dab of butter or mixed into salads to make them more filling. The downside is that it does take about 30 mins to cook because it is the whole grain but it is more nutritious and worth the wait.
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5.0 out of 5 starsA delcious twist on rice risotto
By Robert C. ross TOP 500 REVIEWER on April 29, 2015
Martha Rose Shulman intrigued me with this recipe a few years ago; it is still delicious:

Finally, a way to make something as comforting as an Italian rice risotto using farro. The chef Barry Maiden revealed this ingenious method to me. Soak the farro, drain and then crack the grains slightly in a food processor. This allows the thickly hulled wheat berries to release their starch, creating the creamy sauce that defines the dish. Farro has so much flavor and the resulting farrotto is much more robust than a rice risotto. It needs little more than fresh herbs as embellishment, but of course you could add any vegetable you like to use in risotto.

Ingredients
1 cup (7 ounces) farro
2 cups boiling water
7 cups chicken, vegetable or garlic stock or broth
2 tablespoons extra virgin olive oil
2 shallots, minced, or 1/2 cup finely chopped onion
2 garlic cloves, minced
½ cup dry white wine
Salt to taste
Freshly ground pepper to taste
¼ cup minced flat leaf parsley
1 to 2 tablespoons chopped fresh marjoram
¼ to ½ cup freshly grated Parmesan

Preparation

1. Several hours or the day before you plan on serving the farrotto, place farro in a bowl and pour on 2 cups boiling water. Let sit for 3 hours, or refrigerate overnight.

2. Drain farro and place in a food processor fitted with steel blade. Pulse 5 to 10 times. Scrape down sides of bowl and pulse again 5 to 10 times. Some, but not all of the farro should be broken. Scrape into a bowl.

3. Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned.

4. Heat oil in a wide, heavy skillet or saucepan over medium heat.Read more ›
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4.0 out of 5 starsBRM Farro
By J. Glasgow on May 21, 2014
Verified Purchase
If you are into grain and such, there's not much to be said. Gillions of Romans and Italians over centuries can't be wrong, and they aren't. If you like hot cereal, a kind of full-bodied oatmeal flavor, you will like this. Follow the recipes, make cereals, add to dishes, enjoy the flavor. Of the two brands We've tried, we really couldn't tell much difference. Consider this, though, farro takes time to cook. However,pre-cook the day/night before, and you will like it equally at well.
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5.0 out of 5 starsExcellent Product
By Susan L. Stone on July 25, 2015
Verified Purchase
Farro is a higher protein whole grain, which is really nice in salads or as a pilaf, and it is easy to prepare. I am in the habit of soaking my grains for 24 hours before cooking (with a little vinegar or whey in the water). This cuts the cooking time to 15-20 minutes rather than the expected 40 minutes. Bob's Red Mill does good quality products. I would buy this again.
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