What is it? An ancient grain with a nutty flavor, farro actually describes three different species of wheat grains: spelt, einkorn and — the kind most often found in U.S. markets — emmer. (The grains of a fourth wheat species, common wheat, are called wheat berries.)
Farro is dried before being packaged, and it’s usually best to soak it overnight before using it in hot dishes like soups and as a substitute for rice in risotto, or as a garnish to cold dishes like salads.
Where can I find it? Look for organic farro from brands like Bob’s Red Mill at Fresh Market and other grocers from about $6 for a 24-ounce bag.