Special Edition: Super grains!
Farro
An ancient strain of wheat, farro (also known in the US as emmer) was one of the first cereals ever domesticated in the Fertile Crescent, and was the standard daily ration of the Roman legions. But over the centuries, emmer was gradually abandoned in favor of durum wheat, which is easier to hull. It has made a comeback in the last century alongside Americans’ growing love affair with Italian food. Farro is a harder grain than einkorn and is often confused with spelt. Known for its earthy nuttiness and satisfying chew, the whole grain variety (as opposed to semipearled) offers the highest amount of fiber and nutrients like Vitamin B3 and zinc. Indeed, the Whole Grains Council reports that whole grains can help reduce the risk of stroke, type 2 diabetes, heart disease, asthma, carotid arteries, inflammation and colorectal cancer, as well as help with weight control, gum disease and blood-pressure levels.