Go with the (Old) Grain
Cooking farro is easy if you follow these suggestions
A wheatlike grain popular during the golden days of old Rome has enjoyed a revival in Italy and now is popping up in Italian delicatessens and natural-food stores here. In Italy it’s called farro or farro intero; in botanical Latin, Triticum dicoccom.
By any name, the grain has an appealing earthy, wholesome flavor and a texture that’s at once chewy and creamy. It makes a delicious alternative to cracked wheat, rice, and similar side-dish carbs with meats, poultry, and fish.
Cooked with sausage, then mixed with diced apples for a sweet crunch, farro makes a savory side dish for roast chicken.