Ancient grains are making a comeback in 2012, and farro is no exception. Rich in fiber, protein, magnesium and vitamins, this healthy grain is similar to quinoa in that it becomes a complete protein source when paired with legumes. Once a staple in Egyptian diets, this Pharaoh’s wheat eventually found a home in Italian cuisine, and can be used in salads, pilafs, soups, desserts and even breakfast cereals. The brilliance of this grain is that it works well with almost any flavour combination. Cooked similarly to rice, the chewy and dense texture means a few more minutes on the stovetop, but the taste ensures it’s well worth the effort.
Tip: Farro can be made up to two days in advance of making the salad. Once prepared, the salad with keep well in the fridge for three days.