In an attempt to broaden my selection of tasty food, I have tried and like Farro. It's nice to have variety and supposedly the Roman legions "lived" off of this stuff. It has a unique slightly sweet and nutty flavor and the pearled variety can be boiled for 15 and set before eaten. After 15 min, it has a nice "al dente" texture. 15 min is still too much time for treks where I am concerned about weight and was wondering if anyone else has used this grain and had a way to prep it to cut down cooking time. My next attempt will be to cook it and then try to dehydrate the stuff. Any thoughts?

Chris