(RNS) — Last week, at Shabbat dinner, someone at the table asked me, “Would you like some farro?” Without missing a beat, I replied: “Didn’t you hear? We don’t serve Pharaoh anymore.” A groaner? Perhaps. A classic rabbinic pun? Definitely. But like many Jewish jokes, it turns out there was more truth in it than I realized. Farro is not just a trendy grain that shows up in upscale salads and artisanal soups. It is a category of ancient wheats that people have cultivated for over 10,000 years. It is hardy, resilient and able to grow in poor soil and harsh climates. It is rich in fiber and nutrients. It was perfectly suited for early civilizations. Including ancient Egypt. Farro grew along the Nile. It sustained the population. It fed workers, including our ancestors. The Egyptians used farro to make bread, porridge and even beer. Archaeologists have found grains of it in tombs — because, apparently, you needed your carbs in the afterlife, too. And yes — farro acquired a nickname, “Pharaoh’s grain.” Which brings …