Bob's Red Mill Organic Farro Grain, 24oz (Pack of 4) - Non GMO, Vegan, Kosher

I eat Farro almost daily. It is an ancient grain that is healthier than most processed grains. It has the chewiness of pasta and does a nice job soaking up what you cook it with. After gaining a lot during lockdown, and coming into it with too much weight from too much not-caring, I decided to go on a liveable food program during the pandemic (what better way to loose weight than when everyone around you is gaining?). I season a cup of water, yogurt whey or chicken stock as I choose (frequently with garlic powder, paprika, dijon mustard and yes, ground coffee benas) and rinse the farro and simmer it for about 30 minutes while simultaneously either air-frying some salmon or chopping some skinless roast chicken which I then toss into the farro with maybe some frozen peas). It's both tasty, filling and helped me drop my weight (combined with other conscious choices). Since I eat it with such consistency, I order a four pack which lasts me 2-3 months. It's a couple go-to meals that are satisfying that make all the difference on a food program.I had never tried farro before, now it's a constant staple in my pantry.

I love making Farro grains with some of our dinner meals. It has a great taste! Cooks up really well in a pot of boiling/simmering water in 30 mins. You can add just about anything to it. I like to put some warmed up goat cheese on mine. I would use this as a nice substitute for rice or quinoa.

This Farro is better than what Bob's Red Mill sells in the smaller bags that you can find at your natural health food store. This farro puts all the other farro to shame. There are no cooking instructions, but don't let that deter you. I cook mine in an instapot, I put three cups water and a pinch of salt on the Saute setting to get it hot, and then Istir in two cups of the Farro from the product here, close the lid, change the setting to high pressure cook for 10 minutes. At the end of the 10 minutes, I wait about five minutes to release the pressure and wha la! Amazing farro. I eat farro in the morning with cream and maple syrup and blueberries for breakfast. For lunch, I have it mixed in with a fresh salad of avocados, tomatos, cucumbers and carrots. For dinner, I serve farro instead of rice.

Great product - helps stretch the food dollar. Great with ground beef in tacos.

Bob's Red Mill Organic farro may have best available reliable taste, apparent purity, extreme cleanliness - I've never found any errant object in it of dozens of lbs we've ordered, screened carefully/rinsed and eaten.Also, It's packaging appears perfect, fastidiously and attractively boxed and bagged; easy to pour from.Cooks fast, especially in a pressure cooker of course. Probably our favorite carbohydrate, staple food now. (Glad I didn't use the silly, trendy among some people, now, "in the moment" instead of "now"?)Delivery: outstanding; delivered in just hours, as promised; considerately placed within easiest possible reach for us on our doormat.hpright easy to reach On our door doormatPer.insed carefullymatter inbest price, too. Delivery superb, within hours

Be prepared--as I was not--for it to stock all over the cooking utensil as the husk loosens and flies around in the boiling water. The first time I cooked it in an electric pressure pot it did fine. For some reason, the second time around, the valves got clogged with sticky chaff and I ended up de-pressurizing it and leaving it to simply boil for half an hour. I'm not sure what made the difference, but it may have been the larger amount of water I used in the first batch. It is delicious grain

Delicious! Great texture and quality! Very versatile! So healthy!

This is a wonderful nutty flavored ancient grain. You know you're eating it because it has texture and flavor. (It's not mush). It's good for you, too, so please avoid buying it so that I have enough for my personal consumption. I've even made a meal of just the Farro. A dietician told me about it, and she puts it on salads. I like it as a rice substitute, and I never thought I'd prefer something over a nice wild rice blend.It cooks easily and quickly in my pressure cooker (you know the brand - it's even an air fryer).I'm going to try to blend it into a pizza dough to see if it becomes like a cracked wheat (ancient grain) pizza dough.