Cooking with farro has become quite popular over the past few years. It was one of the first domesticated grains in Mesopotamia before other cereal grains took over as preferred grain crops. Farro has been enjoying a resurgence in interest not only because of its nutritional profile, but also because it is hearty and deeply satisfying and pairs nicely with a fantastic range of seasonal ingredients year round. Like barley, farro can be used as an alternative grain for risotto-type dishes, and is often found slightly pearled. When shopping, look for Triticum dicoccum, farro’s Latin name. If you can’t find farro for a recipe, substitute barley and cook until tender.