Farro is an ancient grain – a variety of wheat that consists of spelt, emmer, and einkorn. As can be imagined by being ancient, there is a twisted history of ‘farro’ and what defines ‘farro’. If you wish to enjoy this confusing taxonomical mess, just jump over to Wikipedia and read on. Be sure to come back because this post will demonstrate how to cook farro sous vide and do it for a single diner. Much like the recent rice and lentil posts that relied on sous vide to cook these ingredients gently and perfectly in their small portions, farro is ripe for the same treatment. The real difference is in the method – using ice in the vacuum bag and draining the remaining…