Categories: Healthy, Vegetarian, Dairy-Free* (leave out pecorino), Quick and Easy Farro in Italy usually refers to emmer wheat but can also be spelt or einkorn depending which part of Italy you are in. To make this recipe I usually buy pre-cooked emmer wheat or spelt but the pearled versions of these grains usually take 12-20 minutes to boil. Pearl barley is also a good substitute. The chewy grains of farro contrast nicely with the pan-fried summer squash and the earthy pecorino. Other vegetables such as asparagus, peas or broad beans could be used to substitute the zucchini. If you do have to cook the farro, it can be done the night before when it is cooler and tossed when cool the next day with the zucchini. Add the pecorino just before serving.