Why is one of the most ancient of grains suddenly becoming a trendy ingredient? Farro has been a common staple of Mediterranean cooking since the days of the Roman Empire. Considered an heirloom grain, farro is described as being nutty, earthy, chewy and satisfying. Whole-grain farro benefits from being soaked in water or broth overnight in the refrigerator to speed up the cooking time, but it can be simmered for 30 to 40 minutes without the extra soak. Use farro in pilafs, any hearty grain-based salad or as a substitute for Arborio rice in a risotto.