Farro

Triticum dicoccum, emmer wheat (illustrated), produces what is sometimes called "true" farro.
A farro soup from Tuscany
Shrimp in farro salad

Farro /ˈfær/ is the grains of three wheat species, which are sold dried and cooked in water until soft. It is eaten plain or is often used as an ingredient in salads, soups, and other dishes.