Farro supposedly is the original ancestor of all wheat that we see today. Farro was the main staple of the Romans and is still widely used in Italy. Apparently very popular in the Middle East during biblical times.
Also as far as nutrition goes, Farro has twice the amount of fiber and protein compared to Wheat. As far as gluten, the gluten found in Farro is much lower than in Wheat and hence easily digestible. Source.
From what I have been reading about cooking Farro, looks like it needs some serious soaking. Will let you know how I prepare it.
Where Bought: Whole Foods
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