bettergoods Italian Farro Quick Cooking, 12 oz

Farro has got to be one of my favorite ancient grains. I love it in green salads. I love it mixed with beans. Most of all, I love it mixed in soup. It is like barley in that it holds its shape and doesn't just soak up all the liquid. If you have not yet tried this particular grain, trust me and give it a try. You won't be sorry. To make a grain salad that will help anyone kick the white rice and potatoes habit, mix cooked grains ( of any combo) with fresh lemon juice, a dash of olive oil, red wine vinegar, chopped up sun-dried tomatoes, chopped up green olives with a little of the olive juice, and lots of flat leaf parsley. Yum! I have always found that pharaoh is a really great accompaniment to chickpeas in any recipe I've made with them together in. If you are about to have soup and put rice in it, give it a shot and try pharaoh instead. You will love it!