Farro is an ancient grain, quite nutty in flavor. Add it to salads or try it in place of rice on the side, or in your next stew.
1-1/2 cups farro
4 cups water
4—5 sun- or oven-dried tomatoes, roughly chopped
1/3 cup crumbled feta cheese
6—8 basil leaves, roughly chopped
2—3 scallions, finely chopped
1/4 cup olive oil
1 tablespoon red-wine or balsamic vinegar
First, cook the farro: Combine grain with 4 cups cold, salted water in a heavy saucepan. Set over medium heat, cover, and simmer, stirring occasionally, until tender, 45 minutes to 1 hour. (The final cooking time depends on the size of the grains, so taste often and remove from heat when they achieve the desired tenderness.)
Drain any excess water and pour into a large bowl. Add tomatoes, feta, basil, scallions, olive oil, and vinegar. Stir until evenly mixed.