Farro is a delicious, nutty-tasting whole grain with a flavor like a cross between wheat berries and barley. It cooks quickly (almost as fast as rice) and can be served boiled, plain, or marinated in a salad; or it can be prepared in the same way as a risotto. I usually cook 1 1/2 cups of farro at a time. I serve half of it warm as a side dish and the other half the next day as a salad.

　　

Ingredients

4 servings

　　6 cups salted water

　　3/4 cup farro

　　1 tablespoon red wine vinegar

　　Salt

　　1 small shallot or 2 scallions, diced fine

　　2 tablespoons chopped parsley

　　3 tablespoons extra-virgin olive oil

　　Fresh-ground black pepper

　　

Step 1

Bring to a boil: 6 cups salted water.

　　

Step 2

Add: 3/4 cup farro.

　　

Step 3

Simmer for 20 to 25 minutes or until tender. Drain and transfer to a bowl. Sprinkle with: 1 tablespoon red wine vinegar, Salt.

　　

Step 4

Stir and taste. Add more salt or vinegar if needed. Stir in: 1 small shallot or 2 scallions, diced fine, 2 tablespoons chopped parsley, 3 tablespoons extra-virgin olive oil, Fresh-ground black pepper.

　　

Step 5

Serve at room temperature, or chilled.

　　

Variations

Step 6

Wheat berries and spelt can be cooked and served in the same manner. Wheat berries take longer to cook, sometimes up to 50 minutes. Start checking after 20 minutes.

　　

Step 7

Cilantro or basil can be substituted for the parsley.

　　

Step 8

Diced cucumbers or halved cherry tomatoes can be added in season.

　　

Step 9

Sherry vinegar or lemon juice can substitute for part or all of the red wine vinegar.

　　The Art of Simple Food