Farro is an ancient grain, 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 farro to salads or try it instead of rice or in your next stew. Cook a batch and keep it handy. Cook farro as you would dried beans, with an overnight soak, then a 15– to 20–minute boil (until tender).
In a medium bowl or zip-top bag, combine ingredients until well mixed.