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Blue Farro also known as Ethiopian Blue Tinge Farro, is an heirloom variety of emmer farro with a dark chocolate color. A grain of farro looks and tastes somewhat like a lighter brown rice with a nutty flavor, overtones of oats and barley and chewy texture. Cooked farro, unlike some other grains, will not get mushy when overcooked.
Farro, Triticum dicoccum a member of the wheat family, was first cultivated in 9,600 BC in the Fertile Crescent. A main protein in the Roman Empire, farro is believed to be the grain in which all grains were derived. However, because it is difficult to grow and is a low yielding crop, it nearly became extinct and now mostly grows in Italy and Ethiopia.