If you haven't made a farro salad, now's your time. Push back rice and set aside pasta; cook a bit of farro (FAHR-roe)--a luscious European-Near East whole grain-- today. A chewy (if not over-cooked) grain something a bit like a cross between barley and wheat berries, it is often described as somewhat nutty in flavor. Despite all indications, you needn't soak farro overnight like dried beans. Bring it to a boil, using l cup of dried farro for 2 1/2 cups of water and, lowering the heat (and covering) a la rice, cook away 25-30 minutes until this hearty, wholesome grain is al dente. (I like to include a bit of salt, pepper, and a pinch of crushed red pepper to the water.) If, when the farro is done, there's still water left, drain it like pasta.
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