A farro grain looks like light brown rice and has a nutty taste that is reminiscent of oats and barley. Lighter than other whole grains, farro, contains a starch similar to Arborio rice, which releases a creamy, binding liquid when cooked, hence its appeal to restaurateurs who often use it in risotto-type dishes. Farro may also be ground into flour and used to make pasta and baked goods. When combined with legumes, as in many Tuscan recipes, farro forms a complete protein source. Rich in fiber, vitamin E, and protein. 100 % organic. Imported from Italy.