When Giada pronounces "farro", it sounds like "fah-doh". That is the correct pronunciation and I am tempted every time I say it to pronounce it that way. However, it wore Aly down to the point where she requested I simply say, "fahr-ro" like a regular American. Grr...does she not respect my Italian heritage or that I married Italian?!
Have you ever had farro? It's a grain that is nutty, chewy, and full of flavor. It can be substituted for brown rice, quinoa ... even oatmeal as a breakfast cereal. It is so adaptable to the flavors of any other ingredients it is paired with. Recently, I've been making it in batches and keeping it in the fridge, at the ready for quick, throw-together meals for one or two of us.
It's a wonderful base for Greek flavors and with my recent busy schedule, I've been making what I've termed a Farro Greek Salad for lunch. Using only a half-cup of farro, chopped tomatoes, chopped cucumbers, slivers of purple onion, some feta cheese, and saucing it all up with some olive oil and lemon juice, seasoning it with salt and pepper ... I created a lunch of champions!
[Or at least a lunch for this Mother-of-the-Bride-to-be who needs a bit of flavorful reinforcement!]