NY Times Article provides the best description:
Farro is not wheat, but a plant and grain all its own. A grain of farro looks and tastes somewhat like a lighter brown rice. It has a complex, nutty taste with undertones of oats and barley. But lacking the heaviness of many whole-wheat grains, farro tastes more elegant than earnest.
Farro needs to be soaked and then boiled, so if you are planning on including it in a quick dinner, I recommend doing what I did, which is to make a big pot of it on Sunday and stick it in the fridge. The cooked farro will keep well.
When I got home from yoga, I heated some olive oil in a large saute pan. When the oil was ready, I added chopped portabello mushrooms, yellow and red cherry tomatoes, pinto beans, minced garlic and kale. To help the kale along, I put a lid on the saucepan so it would steam down.
I seasoned the dish with a pinch of sea salt, some freshly ground pepper, za'atar and smoked paprika. I had thought about adding some goat cheese, but after starting my copy of Forks Over Knives on the metro this evening, I asked myself whether or not the dish really needed dairy and decided it would be fine without it.
The result was hearty and filling, with a nice dash of spicy-smokiness.