As we attempt to take better care of our bodies and feed our souls through the art of cooking, we’re constantly challenged to find interesting ingredients to work with. So, I’m happy to introduce you to another grain as hip as quinoa: farro.

Farro, an ancient grain, has long been loved in Italy for its delicious, nutty flavor and chewy texture, and we’re seeing a resurgence of it in worldwide cuisine.

Farro is an ideal choice for consumers looking to add more whole grains to their diets. Its popularity is being catapulted by chefs who incorporate it into their menus, creating tasty dishes – from salads and soups, to beef and chicken creations. Unlike wheat, the husk adheres to the grain, making it high in fiber, vitamin B and protein. In Tuscany, for example, when combined with legumes, the meal is a complete protein source and great for vegetarians looking to expand their protein choices. The Swiss use it in breads, and various farro products are available, including farro pasta.

The following recipe is for a salad I love (although it requires you to buy sherry vinegar, it’s worth it). Farro and sherry vinegar are available at Whole Foods and Bristol Farms, as well as online food shops. Mediterranean farro salad takes about 15 minutes to prepare, and cook time is half an hour. This recipe yields six side-dish servings. Grilled meats are a fantastic complement to this salad.

If you have a suggestion, idea or recipe you’d like to share, contact me at gltrecipebox@gmail.com

1 teaspoon freshly ground black pepper

In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for two minutes. Transfer the cooked green beans to a bowl of ice water and let cool for two minutes. Drain the green beans.

Once the farro has cooled add the green beans, olives, red pepper, parmesan and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.