Serves 4.
Note: Dressed with a lemony vinaigrette, farro and crisp raw vegetables make a fine meal. Toss in diced cooked chicken, or cooked dried beans, and/or shaved cheese for heartier fare. From Beth Dooley.
• 1 c. farro
• 1/4 c. finely diced shallots
• Pinch of salt
• Pinch of freshly ground black pepper
• 3 tbsp. lemon juice
• 1 tsp. grated lemon zest
• 1/4 c. extra-virgin olive oil
• 1/2 lb. diced fennel
• 2 small carrots, diced
• 1/2 lb. snap peas, trimmed and diced
• Finely minced parsley leaves
Directions
Bring a large pot of well-salted water to a boil over high heat. Add the farro to the pot and cook until tender, about 20 minutes. Drain and spread out on a baking sheet to cool.
Put the shallots in a small bowl, add a pinch of salt and pepper, the lemon juice and lemon zest, and leave for 5 minutes. Whisk in the oil.
Turn the farro into a large bowl and toss in the fennel, carrots and snap peas. Then drizzle in enough of the vinaigrette to lightly coat both the farro and vegetables. Serve garnished with the parsley.
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