By Dr. Mercola It's no secret that the most popularly consumed whole grains on the planet continue to be wheat, corn and rice, but today I want to talk to you about an ancient grain called farro. Actually, farro is not a single type of grain; rather, it is a term used to describe three different grains within the wheat family:1 Einkorn, also known as farro piccolo Emmer, also known as farro medio Spelt, also known as farro grande Farro originated in Mesopotamia, and emmer was a diet staple of the ancient Egyptians. As such, farro is one of the oldest grains, dating back some 6,000 years. After Julius Caesar invaded Egypt in 30 B.C., farro found a home in Italy, where it is still cultivated today and enjoys a wide following. Over the years, farro has moved from the rustic tables of Tuscany to high-profile restaurants around the world, landing in home kitchens alongside popular whole grains such as brown rice and quinoa. Farro is versatile and can be transformed into rich risottos or in
http://articles.mercola.com/sites/articles/archive/2017/07/03/farro.aspx
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