Nutty, chewy, and versatile - farro is fast becoming a favorite grain both in restaurant kitchens and home kitchens alike. It can be cooked simply like a pasta, added to boiling salted water until desired tenderness and made into delicious salads using seasonal vegetables, fresh or aged cheeses and a great aged balsamic. Or it can also be cooked like a risotto - toasted in hot oil and left to braise with mushrooms, onions and wine and finished with cheese and butter - but the special perk is that it does not release starch the way rice does, so although it takes longer to cook than risotto, it requires very little stirring. 2.2 lbs (1 kg)