The trouble with so-called “ancient grains” is that though they recently have tickled the fancy of restaurant chefs, they remain way under the home cook’s radar.
It’s an experience thing. Or lack of. Most of us aren’t even sure how to cook amaranth, quinoa and spelt, never-mind know how to serve them.
Which is too bad. They can be a delicious, creative and usually inexpensive way of working whole grains into your cooking.
So let me help you over that first hurdle by introducing you to farro, which I consider the easiest to cook and most versatile of the ancient grains.