法羅麥

Cooked up a big batch for Sunday meal prep and the grains held their shape beautifully even after three days in the fridge. They have that hearty, nutty bite that makes a simple bowl feel special, just like I remember from trips to Italy.

The grains have a wonderful chewy texture that holds up perfectly in soups, and they cook up in about 20 minutes for a quick weeknight side. I love that it's an ancient grain with real history—makes my pantry feel a bit more interesting.

I've been making farro salads all week and the grains hold their chew beautifully even after sitting in dressing overnight. It's got that nutty, earthy depth that plain rice just doesn't bring to the table, and it cooks up tender without getting mushy.