Farro salad

Farro /ˈfæroʊ/ is a grain of any of three species of wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is used as a side dish and added to salads, soups and stews. The English word is borrowed directly from Italian farro, first documented in English in 1828 when the botanist Samuel Frederick Gray mentioned it. It derives from Latin far, farris . Farro is made from any of three species of hulled wheat (those that retain their husks tightly and cannot be threshed): spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum). In Italian cuisine, the three species are sometimes distinguished as farro grande, farro medio, and farro piccolo.

Source: Wikipedia