Let’s talk about Farro!

Long before modern wheat took over our grocery shelves, there was farro. One of the oldest cultivated grains in human history, farro dates back over 10,000 years to the Fertile Crescent in the Middle East, where it was a dietary staple of ancient civilizations including the Egyptians, Romans, and Greeks. In fact, it is said that Roman legions were fueled by farro on their long military campaigns, making it one of the original performance foods.

Farro eventually became a cornerstone of Italian cuisine, particularly in the Tuscany and Umbria regions, where it has been lovingly grown and eaten for centuries. Today, this humble ancient grain is making a well-deserved comeback as parents and health-conscious families rediscover its incredible nutritional benefits.

A Fiber Powerhouse for Healthy Guts

When it comes to gut health, farro delivers. One cup of cooked farro contains approximately 8 grams of fiber, which is significantly higher than most modern grains including white rice and even whole wheat pasta. That fiber acts as a prebiotic, feeding the beneficial bacteria in your child’s gut microbiome and helping it thrive. A well-nourished microbiome means better digestion, stronger immunity, and yes - a happier, sharper brain.

How to Cook Farro - And Why Bone Broth Makes It Even Better

Cooking farro is simple and incredibly rewarding. For every 1 cup of dry farro, use 32 oz (4 cups) of bone broth instead of plain water. This simple swap is a game changer - the bone broth infuses the farro with a rich, savory flavor that kids love, while adding an extra boost of collagen, protein, and gut-healing nutrients. Simply bring the broth to a boil, add the farro, reduce to a simmer, and cook for about 25 to 30 minutes until tender and chewy. The result is a warm, hearty grain that works beautifully as a side dish, in soups, or even as a base for a family grain bowl.