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A few
months ago, I was gifted a very large bag of farro,
over five pounds of it. I never thought I could have enough farro,
and sure enough, I’m almost at the end of it.
 Farro is
popular in Italy, and nowadays, it’s available in the United
States and elsewhere. It’s a particular strain of wheat, similar to
wheat berries, or épautre,
in France, known elsewhere as spelt, emmer, and einkorn. But I’ve
never found anything I like as much as the real-deal. So I was happy to
have so much farro on hand!
 I often
just cook it up and add diced roast vegetables to it, for a no-nonsense winter
salad. But I’m always on the prowl for other uses for it.
Rolando, who gave me the farro (and owns Manicaretti,
a company that imports it) said, when he handed me the hefty sack of it,
“Just cook it up like risotto, David. It’s delicious!” And he was right –
it is.
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