In a medium bowl or zip-top bag, combine ingredients until well mixed.
Helen first encountered this ancient grain in Italy a few years ago, but it’s cropping up on American menus and can be found in health- or specialty-food stores. Many say it’s the same as spelt, though they’re in fact different grains – farro is nuttier and more flavorful. Add it to salads or try it instead of rice or in your next stew. Helen cooks a batch and keeps it handy at home and on the boat. Cook farro as you would dried beans, with an overnight soak, then a 15- to 20-minute boil (until tender).