Farro (Triticum dicoccon) is Italian for Emmer wheat – which is known to be an old form of wheat. It was supposedly first cultivated in Babylonia, and is still prevalent as a cereal grain in Europe. For 1 cup Farro, add about 2 and 1/2 cups salted water in a saucepan, and bring it to a boil. Reduce the heat and simmer the grain with a closed lid for another 15-30 minutes until tender. In a rice cooker. I soaked 1 cup Farro overnight – added 3 cups water and cooked it on Brown Rice setting. It took about 45 minutes to get cooked completely.