Farro (pronounced FAHR-oh) is an ancient grain, also known as emmer wheat. However, Farro is not a wheat at all, but rather a unique plant and food unto itself. Farro looks and tastes a bit like brown rice, but with a more fibrous texture and a more complex, nutty taste that offers hints of oats and barley. Furthermore, cooking Farro releases a starch similar to that found in Arborio rice, making it an excellent alternative to risotto. In fact, Farro performs better than Arborio Rice in terms of retaining its texture when cooked.
Pearled means that all of the germ and bran are not removed during production. This exterior coating is removed in order to facilitate cooking.
Roland Farro is a product of Italy, where it is popular in gourmet restaurants, especially among vegetarians. To prepare, simply add Roland Farro to a pot of boiling water and cook until desired doneness is reached. Drain and serve. Because it retains its shape and texture so well, it also goes great in soup.
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