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Where can I find farro?

I'm diabetic and am looking for some high-fiber grains. I want to try to make some dishes with farro to see how I do. Where can I buy some farro grain? I live in Newton so anything in the area would be helpful. I assume I could get it in the North End but where?

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  1. I happened to see it in the rice and grain aisle at the River Street Whole foods yesterday. My guess is the Newtonville one would be large enough to have it, too.

    3 Replies
    1. re: galleygirl

      The Newtonville Whole Foods had it. They had to show me where it was (with the pasta?) but they had it. I made some over the weekend. Very tasty, kind of creamy, I'm going to try a faux-risotto with it.

      Thanks all.

      1. re: GrowingBoy

        I make farrotto all the time. More often than risotto now. Its yummy!

        Just make it like you would risotto -- very easy.

        1. re: C. Hamster

          Diabetes-wise, the results on the farro are mixed but still supeior to the ones I get from rice. I'm definitely going to give it another shot.

    2. salumeria Italiana has seven different Farro products- grain and pastas- on their website.


      Just put Farro into the search box.

      1. I also bought some at the River St Whole Foods, but it was hidden and I had to ask for it.

        They sell it at Formaggio, too.

        1 Reply
        1. re: C. Hamster

          They always have it at Christina's in cambridge next to east coast grill.

        2. Have to admit I'm a little confused by the term "farro," but I think I've been buying it from the Roslindale Fish Market, which is pretty close to Newton. They have plastic bags marked "wheat" which I am 99% sure are "farro." In any case, it's delicious and very affordable. It tastes just like the farro I've had in fancy restaurants.

          1. farro is an ancient wheat that has been in use since the time of the romans. it makes an awesome risotto, and other things. it is commonly referred to interchangeably with spelt, but a nytimes article this past fall explains that the two in fact are very different: http://www.nytimes.com/2008/11/30/mag.... cooking times appears to be the most important distinction.

            if you're going to head to the north end for any kind of grain or staple, i'd go to polcari's. it's cheap, the guys are helpful, and italian is regularly spoken. and you might be distracted by some other rare deliciousnesses, such as chestnut flour which is awesome stirred into polenta!

            1. I've bought farro at Whole Foods, and also at Formaggio and Salumeria Italiana (I've also mail-ordered from Surfa's). I first enjoyed farro when one of my favorite chefs, Michael Scelfo (now at Goodlife), was briefly at Umbria and served a delicious farro risotto with pumpkin, hazelnuts, and guanciale. So good.

              The first time I cooked with it was to make this Gabriel Frasca/Amanda Lydon recipe for a lunch at 9Lives' place. It's still one of my favorite recipes using farro:


              3 Replies
              1. re: Rubee

                Bad news but I just heard that Michael Scelfo is no longer at the Goodlife - hopefully he'll turn up somewhere soon. His food is exceptional and I've had his farro with a seafood dish. Yum!!

                1. re: lypp

                  Thanks for the update. That is too bad. Be sure to post if you find out where he turns up next! I'm a big fan.

                2. re: Rubee

                  The farro salad with walnuts, broccoli rabe, cherries and pecans is a wonderfully satisfying and delicious dish, and is the main reason I buy farro. I make it several times during the summer when cherries are in season. (I've tried making it with frozen cherries, and it just doesn't work.) What I've discovered is that if you're out of farro, barley makes a pretty decent substitute.

                3. I'm sure Harvest Co-Op would have it as would Whole Foods.

                  1. You should check out Mark Bittman's new book called Food Matters. There are several healthy and easy recipes for whole grains.