Hey all. On a whim, I bought some grano the other day. The package says it's an ancient Italian grain, and some internet research seems to point to it being wheat with a little of the outer bran removed. I'm guessing I can just use it in recipes where you'd use farro or wheat berries or bulgur. Which brings me to my question: anyone have any great recipes/ideas that will make this grain really shine? Supposedly it tastes a bit like pasta, but has more chew (and nutrition, yay). Whatcha got?