I am always poking around at the supermarket looking for foods that I've never cooked before, and farro was one of those. It's an Italian wheat, and I would equate the size and texture perhaps to barley. What I bought at Whole Foods was "pearled" farro; pearling removes the rougher outer husk on the wheat kernels, which makes it cook faster than plain farro. If you can't find the pearled type, I would guess that you would just have to boil the farro a little longer.
1/2 cup chopped parsley
1/4 cup chopped scallions
vegetables, nuts and cranberries.
When the farro is cooked to taste, drain and rinse.** Add to the mixing bowl with the remaining ingredients and combine. Can
be served at room temperature or chilled.This recipe makes about 12 cups of finished salad, which will hold for a few days in the refrigerator with no real change in quality.