Plate Lab: Farro is an 'ancient grain' that has become the new thing

Order a salad in Washington these days, and you might discover your frisee dotted with tiny, golden-brown grains that resemble brown rice, but taste like anything but. Farro, as it's known, is a mighty, protein-packed form of wheat with deep roots, and it's currently the darling of chefs across the country. It's juicier than quinoa and so nutty that it can do double duty in a salad, offering flavor as well as heft.