Farro Salad

Farro and Wheatberries are my favorite grains.  Well, then there's Quinoa too, but I don't think that's considered to be a grain.  Anyway, I usually make a grain salad with one of these every other week, so that I have it in the refrigerator.  This farro salad is from Heidi Krahling's book, Insalata's Mediterranean Table.

 

Cook the farro first, this can even be made a day ahead.

1/2 C Extra virgin olive oil

2 C pearled farro

1 C minced yellow onion

2 1/2C hot water

1 tsp. kosher salt

In a medium saucepan, heat the oil over medium-high heat.  Reduce the heat to low; add the farro and onion.  Cook on low, stirring occasionally, until the farro grains are coated with oil, toasted, fragrant and uniformly brown, 20 minutes.  Add the water and salt; bring to a boil.  Reduce the heat to low; cover with a tight-fitting lid and cook until just tender, 40 minutes.  Remove from the heat; allow to sit, covered, 20 minutes.

For the farro salad:  Chop everything while the farro is cooking and you're ready to eat when the farro is done.

In a large bowl, combine the cooked farro

1/2 C walnuts, toasted and chopped

1/2 C minced green onion

1/2C sun-dried tomatoes packed in oil, julienned

1/2 C picholine olives, pitted and coarsely chopped

1/2 C chopped Italian parsley

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

Mix well.  Drizzle with extra olive oil if you think it needs it.  Taste and adjust the seasonings.  Serve at room temperature.  

Makes about 7 Cups

Notes: Given what I have on hand at the time, I've made this with different olives, kalamata or regular green olives, and it tastes great both ways.  I typically cook the farro and make the salad the same day.  Be forewarned, it's addicting.