Nutty and pleasantly chewy, farro will be your next go-to whole grain. Try it in this easy and tasty salad from Christian Pritchard.
1/2 lb farro
4 large ripe tomatoes, diced
6-8 basil leaves, torn
1 small leek, white part only, washed and thinly sliced across
2 garlic cloves, minced
1/4 cup extra virgin olive oil
to taste salt and pepper to taste
1/4 cup pine nuts, lightly toasted
optional shaved or grated Parmesan , to finish
- Place the farro in a medium saucepan. Cover with four inches of water and add 1 tablespoon salt. Cover and bring to a boil over medium heat, then reduce the heat and simmer for 45 minutes or until tender, adding more water if necessary.
- When the farro is tender, drain it and then rinse with cold water until it has cooled down. Drain well and transfer the grain to a large bowl.
- Add the tomatoes, basil, leek, garlic, and olive oil, and season to taste with salt and pepper. Stir in the pine nuts and shave the Parmigiano over the top.
- The salad can be served at room temperature or chilled.
Yield: Serves 4-6