A type of hard wheat, I discovered it a year or two ago, and go through spurts of cooking with it. I've seen it mentioned around blogland alot recently, and I was reminded again of how much I like it.
First it was Audrie over at Blue is Bleu - she shared an amusing convo with her hubs regarding farro, and served hers fried up with ham and broccoli rabe, topped with fried eggs. Then over on chez us, there was a yummy sounding recipe for Farro and Roasted Broccolini Salad.
Personally, my go-to recipe is the first one I ever tried - Citrus Parmesan Farro Salad by Heidi Swanson at 101 Cookbooks. (Heidi has several more tasty-sounding farro recipes here.) Sometimes, when I don't have the exact ingredients for her recipe, I use the basic formula of farro-dressing-veg-cheese and use ingredients I have on hand. Last weekend, I used the leftover dressing from Friday's Table Tidbit; spinach, tomato, and shelled edamame instead of the mixed greens; and crumbled feta in place of the Parmesan. Delish.