Lentz Spelt Farm http://mtpr.org en Farro http://mtpr.org/post/farro <p>January 19th, 2014: Jon and Greg discuss farro, a category of ancient, low-gluten wheat first cultivated in the Fertile Crescent. Farro comes in three varieties - most farro imported from Italy to the U.S. is the emmer variety - and several forms, distinguished from one another by how much bran was removed from the grain. (Whole farro requires soaking before cooking.)&nbsp; Greg suggests using farro as hot breakfast cereal and in soups, salads, side dishes and desserts.</p><p><a href="http://mariaspeck.com/" target="_blank">http://mariaspeck.com/</a></p> Fri, 17 Jan 2014 15:00:00 +0000 mtpr.org 13698 at http://mtpr.org Farro