Farro, a variety of wheat also known as emmer, was one of the first domesticated crops. It is a low-yielding grain and difficult to cultivate; hence it fell out of favor in much of the world. But in Italy, farro has always been appreciated. The Roman legions ground it to make puls, a version of polenta, and today it is still used to make great soups, or side dishes like this recipe. Served warm or at room temperature, it is wonderful with grilled meats, and a great item on a buffet table. If you want to turn it into a main course, just add shrimp, clams, mussels, or canned tuna. Though farro is the best choice for this recipe, you can substitute spelt, barley, or other grains, adjusting cooking times. And in place of bell peppers, you can flavor the dish with other vegetables such as zucchini or eggplant in the summer, or squash and/or mushrooms in the fall.
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