Farro is generally used in soups, desserts and salads. Taste-wise, this ancient grain has a mild nutty flavour and a chewy texture. Farro is a versatile and nutritious alternative to quinoa, rice, ...
It only took about 7,000 years, but quinoa has finally arrived in the mainstream. Better late than never for the ancient whole grain first cultivated in the Andes region of South America.