"Farro is a type of wheat that was an important component of the Roman Empire's diet, but it fell somewhat out of favor when more refined wheat products became plentiful in Italy... Farro is available in Italian markets and gourmet grocery stores, but brown rice or barley could also be used in this recipe."
10 ounces farro (about 1 1/2 cups)
2 1/4 teaspoons salt, plus more to taste
1 large garlic clove, minced
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper, plus more taste
1/4 cup extra-virgin olive oil
2 medium-sized tomatoes, seeded and chopped (I used 3 cups cherry tomatoes, halved)
1/2 medium-size sweet onion (such as Walla Walla), finely chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh flat-leaf parsley
I followed cooking directions of the back of the package...
In a medium saucepan, combine 4 cups water and farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 2 teaspoons of salt and simmer until the farro is tender, about 10 minutes longer.
Drain well, then transfer to a large bowl and let cool.
In a medium bowl, mash the garlic with 1/4 teaspoon of salt to make a paste.
Whisk in the vinegar and 1/4 teaspoon of pepper...
... then the oil.
(Homegrown cherry tomatoes!)
Add the tomatoes...
and the parsley to the farro and toss to combine. Add the vinaigrette to the salad and toss to coat. Season the salad with more salt and pepper to taste. (This salad can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
4 side-dish servings
Farro is much like buckwheat or wheat berries... wholesome and chewy. This particular farro is grown here in Washington and has 5 grams of dietary fiber per serving. This dish has traditional Italian flavors and was a nice filling side to my roasted chicken.