I'm filing this under new to me, but definitely not new. I recently had farro for the first time (mixed into a salad with arugula and grilled chicken) but it's been around since before the Roman Empire. I'd heard the term "ancient grain" before but wasn't really sure what it entailed. Well, farro (pronounced FAR-oh) is the very definition of an ancient grain—the original ancestor of all other wheat species—and the heirloom grain is still highly regarded in Italy. It has been grown for generations by Tuscan farmers and is still featured in many traditional dishes.

Now I can see why. Similar to brown rice or barley, but with a firmer, denser texture, farro has a more pronounced nutty taste and a satisfying chewy bite to it. Eat it hot or cold, as a main meal or side dish. It's surprisingly easy to prepare and instead of going mushy like rice or quinoa, farro retains its texture, making it great for salads, stews or storing in the refrigerator for meal prep.

Organic farro,
$4.49 by Bob's Red Mill

And speaking of healthy eating, this old world whole grain packs a powerful punch of nutrients. There's a good amount of fiber, magnesium and zinc along with iron and B vitamins that are important for metabolic health. It's also an excellent source of protein, providing the same amount as most legumes or beans and even more than most other whole grains. Plus, because it's so easily digested and low in gluten, farro can often be eaten by people who are normally gluten-intolerant. In short, the stuff is tasty, versatile and healthy as hell. It wasn't something I was used to cooking with on a regular basis, but that's going to change. Because my meals (and my life) will be better because of it. And so will yours.

Organic farro,
$4.49 by Bob's Red Mill

Recipes to Try

Easy to prepare, but exotic enough to impress your friends and family, try one of these recipes for a satisfying dinner or a few days' worth of lunches.