Bob's Red Mill Organic Farro

Fantastic!! Delicious! Very easy to prepare and store.

I like it, the flavor's great - warm and nutty. But why don't you just label it as spelt?

The farro is great. The husk contamination makes it inedible. How do you remove the husks before cooking?

Your explanatory description, "farro is the original ancestor of all other wheat species," is, according to my understanding, inaccurate. There is no specific grain that is known as "farro." My understanding is that "farro" is an Italian word which can be used for any one, or any combination, of three ancestral wheat species: spelt, emmer, and einkorn. Of these three, einkorn is the oldest, and would be considered "the mother of all wheat." Emmer was bred from einkorn, and spelt from emmer. I have been informed by some Italian friends that in Tuscany, emmer is the preferred species to be used as farro. On the back of the package, you have labelled farro, in French, as "epautre." This happens to be the French translation for the English word "spelt." I would appreciate a bit more clarity in the information that you provide. I had to dig through the Q&A to find an admission on your part that what you are selling here is, in fact, spelt. I don't mind if you sell spelt as farro, and I don't mind buying spelt as farro, but, as one with a degree in biology who put myself through school working as a baker, I would appreciate a bit more specificity regarding the product as it is being marketed.

I love farro rice! It’s so simple to make and tastes amazing with everything. This is a staple in my house

Love this farro. We make it for breakfast every week and add some homemade granola and fruit. Cooks easily and tastes great.

I love farro and it's nice to know it's good for me. I usually eat a bowl of it mixed with sauteed shallots and garlic. Yum.

I just started eating ferro. I love the taste and texture. We use it as a rice substitute.

I love grains, and have enjoyed the discovery by the health minded community of some of ancient grains. The Bob’s Red Mill Farro is outstanding, just like the rest of their products. I love brown rice and have replaced some of my favorite meals with the Farro. So easy to prepare and keep in the refrig to mix with leftover beans for lunch or just a little butter added to eat as is. The chewy texture adds to the enjoyment of feasting on this versatile grain.

This farro was delicious and super simple to make with the pre-soak method. I threw it into salads and grain bowls all week. I will definitely be buying it again!

Made the farro in my Instant Pot and it was enough for a number of dinners- it was delicious served with Cognac Dijon Beef Stew! Yum!

We love this farro. The texture and taste are perfect! We bought it in the 25# bag as we go through it quickly.

Excellent Product - Quality and great tasting product.

Been a customer of other Bob's Red Mill products for years and this Farro is no different. Excellent quality!!

Love this grain! I love it better than rice. Goes well with every dish.

absolutely delicious!!! Just soak them overnight and simmer for 10 min. I love the texture and flavor. So many different ways to use them in meals. Put butter and spices on them, add to soup or salads, you can add them to anything!

The first time I tried Bob's Red Mill farro I was very impressed how easy it was to prepare. It's a tasty and satisfying breakfast.

We just finished Farro fried rice today and raved about how much we like this grain. Better than rice and better for you. A real winner. I would add a picture but we wolfed it down.

Like all the other cereals, exactly as described. Tasty, nutty and sprinkles nice on my BRM oatmeal.

Farro is a good substitute for some of my pasta salad dishes. In gumbo (cooked separately), it can replace white rice. Cooked al dente, it has a satisfying chew and does not explode into mush like brown rice. I am replacing some of the simple carbohydrate foods for more complex carbs with fibre. This works. I'll save pasta and white rice for special occasions or for guests who are unused to whole, heirloom grains. (I also purchased kamut, but have not tried it yet. So I cannot compare the two yet. Farro is a slightly larger groat.)