Farro is an ancient strain of wheat that looks like a plump barley kernel.

You can find farro in natural food stores, gourmet food stores and now in many supermarkets. Don't confuse it with spelt. Spelt sometimes is called farro but tastes different and takes much longer to cook. Make sure to select whole grain farro; pearlized farro has the hull removed and cooks in half the time.

Higher in protein than pasta or rice, farro can be used in stews, soups, salads or as a substitute in rice dishes like risotto. Farro (pronounced farr-oh) is a mainstay in Tuscan recipes but has recently has become a grain that Americans love to eat. Farro has a decidedly nutty flavor and is recommended for diabetics. It's a good thing that it is so delicious.

Pamela Sheldon Johns has written a book called "Cucina Povera" (Andrews McMeel Publishing, 2011) that features recipes, stories and photographs about Tuscan peasant cooking. The no-waste philosophy and use of inexpensive Italian ingredients are the basis for this lovely and very yummy collection of recipes.

In this recipe, you'll find whole grain farro as the base of a tasty tangle of flavorsome vegetables, chickpeas and salami. I like to serve it on a buffet of assorted salads. This dish can be served warm as a winter side dish, or chilled for a summer salad. It's become a staple at our house.

Farro Salad

Reprinted with permission from "Cucina Povera: Tuscan Peasant Cooking" by Pamela Sheldon Johns (Andrews McMeel Publishing, 2011)

Serves 6.

2 cups whole-grain farro

3 tablespoons plus 1/4 cup extra-virgin olive oil

4 green onions, including 1 inch of green parts, chopped

2 cloves garlic, minced

1 zucchini, diced

1 red bell pepper, seeded, deveined and diced

2 cups chicken stock, heated

1 cup canned chickpeas, drained and rinsed

4 ounces spicy salame, diced

Grated zest and juice of 1/2 lemon

Sea salt and freshly ground black pepper

Romaine lettuce leaves for serving

1. Soak the farro in water to cover for at least 1 hour or overnight.

2. In a large, heavy saucepan, heat the 3 tablespoons olive oil over medium-high heat. Add the green onions, garlic, zucchini and bell pepper, and saute until softened, about 2 minutes. Add the stock and bring to a boil. Drain the farro and add to the pan, cover, and decrease the heat to a simmer. Cook for 30 to 40 minutes, or until the farro is tender and the stock has been absorbed. Stir in the chickpeas and salame. Cover and set aside to keep warm.

3. In a small bowl, whisk the lemon zest, lemon juice, and the remaining 1/4 cup olive oil together. Season with salt and pepper to taste.

4. Fluff the farro with a fork. Stir in the dressing. Serve warm or chilled, on lettuce leaves.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)