No stranger to Italians, farro is an ancient Tuscan grain that has elbowed its way to the American dinner table. According to Tanner, ancient grains and seeds are in demand because they’re better for you, not as highly processed, and easier to digest than many of the conventional grains on the market. “They weren’t refining grains back in the day, so when you see an ancient grain, you know it’s 100 percent whole grain,” explains Kirkpatrick. Loaded with protein and fiber, farro also boasts good amounts of niacin, magnesium and zinc. It looks and tastes like brown rice, with a hint of barley’s mellow, nutty flavor. Eat it plain, add it to soups, make a risotto with it, or toss it into a spring vegetable salad.