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Sprouted farro (emmer) is one of our favourite grains to sprout and cook here at Second Spring. Organic sprouted farro has a chewy texture and a delicious nutty flavour.
| Quantity | Discount | Discounted price |
| 2 | 5% | - |
| 3 + | 15% | - |
Grain Type: Organic Farro (Emmer)
Grown in:ÊMontana, USA
Uses: Farotto, grain bowls, salad, soup
Taste: Mild, nutty
Sprouted farro (also known as Emmer) is an ancient variety of wheat, but has its own distinct taste and texture. This hearty whole grain is an excellent source of protein and high in fibre. You may have seen farro somewhere recently as an up-and-coming trend, but it actually dates back to ancient Rome. It is still a staple in many parts of Europe, and farro risotto can be found on traditional menus across Italy. It has a delightfully chewy texture and nutty taste. Our farro is grown and sprouted in Canada.
This farro has been through a slow soaking and sprouting period to aid in digestion, reduce cook time, and enhance its taste and texture. Soaking farro overnight is often recommended to reduce its cook time, but sprouted farro doesn’t require this step. Like other grains, it cooks by simply boiling in water.
It has a delightfully chewy texture and nutty taste that’s perfect in salads, side dishes 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. It can be swapped 1:1 for non-sprouted farro, or as a substitute for other whole grains like rice or quinoa. You can find delicious recipes with sprouted farro here.
Cook Time: 25-35 minutes
Organic Sprouted Farro (Emmer)
Contains: Gluten
After sprouting, we carefully dry the grains back down to their shelf stable moisture levels. This means you can store them as you would store unsprouted whole grains – in a cool, dry place.
Once you cook your sprouted grains, they should be stored in an air-tight container in the fridge.
Shelf life: 2 years
Our favourite way to enjoy sprouted farro
Hearty vegetable soup with sprouted farro
Other delicious ways to enjoy sprouted farro
Liliane –
I got my farro today and cooked it up immediately. It was delicious in a grain salad with greens, chick peas and nuts. I will also use it in an ancient grains creole and a farro pilaf. Versatile and nutritious. Thanks for the high quality product.