Farro, Explained

It looks like plump, golden brown rice. Unlike rice, it maintains a chewy texture when fully cooked, and has a subtly nutty taste. It is one of the oldest cultivated grains, originating in the Middle East. In modern times, it’s most commonly found in Italy in provinces like Tuscany and Umbria. Italians like a little bite to their grains (hence “al dente” or “to the tooth”), so farro suits Italian cuisine very well. (Note that since it is wheat, farro is not gluten free. Want a gluten free alternative to rice or quinoa? Check out buckwheat, which despite the name, has no relation to wheat at all!)
Why is farro good for you? As mentioned before, whole grains are easier to digest. It is an excellent source of protein, iron, fiber and is just about fat free. It also contains a lot of nutrients like magnesium and B vitamins.