Move over, quinoa, there's a new grain on the shelf: hearty, fluffy farro. Beloved in Italy, this "ancient" grain is calcium-rich and supercharged with protein, fiber, magnesium, and B vitamins. It's earthy-flavored, chewy, and oh so satisfying. It's delicious hot or cold, which makes it an easy add-in for soups and salads. It's also fabulous as a bed for roasted veggies and stir-fries or as a base for pilafs and stuffing. You can also easily sub farro for brown rice or quinoa in any recipe. The best part: it's surprising goof-proof to prepare. Simply combine two cups water or stock for every one cup farro in a pot, and bring to a boil. Reduce heat to low, and let simmer until grains are tender and have absorbed the cooking liquid, about 30 minutes.
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