A form of the heirloom grain emmer which is an ancient precursor of wheat. It was first selected from wild grasses and domesticated as a cultivated crop by Neolithic farmers in the Fertile Crescent of the Middle East at least 10,000 years ago.
Cook time is about 20 minutes at a simmer. Farro is delicious in salads, in pilafs, and soups. Since it is an ancient relative of wheat, Farro does contain gluten, but like spelt and some other heirloom grains, it can sometimes be tolerated by those who have only moderate sensitivities to wheat and gluten.
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