Farro??? What the heck is that! Well believe it or not, it’s what I used to make risotto from for years! To me it’s like Italian Arborio rice meets hearty earthy barley and BAM that’s Farro. Or to make things simplier…it looks like this
Italian Farro Salad
2 large shallots finely chopped
2 cups of uncooked Farro
4 cups of veggie stock
1/4 cup red wine vinegar
1 pint of grape tomatoes, cut in half
1/2 of a hothouse cucumber (those are the ones in the plastic wrapper…sometimes called seedless cucumbers)
1.4 finely chopped basil
EVOO and S/P
1. Sauté the shallot in some EVOO over medium heat until clear (about 5 minutes). Add farro grains to pan and toast grains for about 2 minutes. Make sure not to burn them. Add veggie stock and bring to boil. Once boiling, back off heat to simmer and simmer farro for about 10-12 minutes or until soft.
2. Once farro is cooked, remove from heat and transfer to another bowl. Allow to cool. Add rest of the ingredients and then chill. Serve chilled.