Farro is an unhybridized form of wheat, with a hearty, nutty flavor, which has been grown throughout Europe for centuries. Today, with the renewed interest in traditional and organic foods, farro is featured on the menus of many of the best restaurants in Italy, and is rapidly gaining popularity in the United States. Farro is a cereal grain. What differentiates farro from wheat is its husk. The farro husk adheres to the grain, just as in barley and oats. All modern hard wheat is descended from farro. Farro is packed with vitamins and minerals, as well as oils which enhance its fibrous properties. Specifically, farro is loaded with Vitamin E, which acts as an antioxidant and is key in fighting disease and staying healthy, but is difficult to find in many food sources. Although not a complete protein source, farro becomes one when combined with legumes, which is typically done in Tuscan kitchens.
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To me, it sounds like wheat???