You may have seen farro somewhere recently as an up-and-coming trend, but it actually dates back to ancient Rome and can still be found on menus across Italy. Farro is an ancient variety of wheat, but it has its own distinct taste and texture. It is a good source of fibre, protein and iron, making it a great choice for vegetarians and vegans.
Sprouted farro has a delightfully chewy texture and nutty taste that’s perfect in salads and grain bowls. It’s heartiness means it never goes soggy when added to soups and and stews, and it also makes a great risotto.