If you've never had farro, it's a lot like bulgar, to me. Sort of like a thicker piece of oatmeal meets a big brown rice grain. The flavor is mild, like rice, and I cook it in water with about half a teaspoon of salt. Every package is a little different, so I just follow the instructions on the package for how to cook farro.u003cbr/u003eu003cbr/u003eI love farro for these grain bowl lunches because it's chewy, never mushy, holds up well, and is really really yummy tossed in this sweet and tangy lemon vinaigrette. I buy the 10-minute farro from Trader Joe's and keep a little bag on hand at all times.u003cbr/u003e