With a chewy, tender bite and nutty flavor, farro is a versatile ancient grain from the wheat family. Getting the texture right can be intimidating, but the June cook-program is here to help! The first step to great farro is understanding what kind to use: whole-grain, semi-pearled, or pearled. Because whole-grain farro retains the whole germ and bran it takes the longest to cook and requires pre-soaking. For this recipe, we use semi-pearled or pearled. These options have part or all of the bran removed, require no pre-soak and cook faster. Once cooked, farro maintains its tender-yet-nubbly texture making it great for grain bowls, soups, salads and whatever else you can think up.