Most farro in the U.S. belongs to the semi-pearled type. As a wheat-based product ... in the bulk section of natural grocers or in the cereal and grain aisle. As a food popular in Mediterranean ...

Notes: For extra fiber, I used brown, unhulled farro in this recipe. If you are using pearled farro, you don't need to soak. For extra fiber, I used brown, unhulled farro in this recipe.