You know I love my pasta. And rice. Quinoa, too.

But lately, I’ve been all about farro. That’s the grain you see on this salad. While farro is newer to me, it’s actually an ancient whole grain packed with protein and antioxidants that dates back to early Mesopotamia. Yeah, that long ago.

Of course they’ve been eating it in Italy for ages — and now I know why. It’s deliciously chewy and holds up really well in salads. I’ve also used it as a base for a bowl of roasted sweet potato, peppers, and caramelized onions drizzled with a bit of chili crisp. The perfect lunch basically.

While the instructions say to use water to cook it in, I always opt for chicken stock or broth for even more flavor. While I order mine on Amazon (the pearled variety is my favorite), I’ve also picked it up at Trader Joe’s.

Now how about you, fellow food lovers. Have you tried farro? What’s your favorite way to serve it?