Farro is a whole grain, and one of my favorites. It has a nutty, somewhat chewy texture to it and doesn’t take much more than 20-25 minutes to cook. Here’s a recipe I made during a class at the Cambridge School for Culinary Arts. It will be a popular one this summer as it complements so many other dishes.
Greek style Farro salad
1 1/2 c. uncooked farro, rinsed and drained 1 large English cucumber, diced
2 c. grape tomatoes, diced 1 lrg red pepper, diced
1 cup pitted kalamata olives, halved 1/8 c. minced red onion
1 cup crumbled feta small bunch chives, finely diced
1/4 c. olive oil 2 T. red wine vinegar
1 T. lemon juice 1 t. dijon mustard
1 T. honey 1 small garlic clove, minced
2 t. dried oregano 1/4 c. finely chopped fresh parsley
salt and pepper to taste
Bring large pot of water to a boil, add farro and cook approximately 20 minutes; drain and set aside to cool. In separate bowl, combine cucumber, tomatoes, olives, pepper red onion and feta - stir to combine.
Whisk olive oil, vinegar, lemon juice, mustard, honey, garlic, oregano, salt and pepper until emulsified.
Stir the farro into the bowl of vegetables and feta, toss the dressing into the bowl.
Garnish with the chopped chives.