Farro Salad

My cousin Anna from Italy came to visit last summer and made a farro salad for my family. She showed me one method, but after talking to her, I realized it's somewhat like a pasta salad, where there are thousands of recipes for it, and you pretty much add what you like. So you can follow my lead and use these ingredients or add whatever you enjoy. 

Farro is a grain found in the Tuscany region of Italy and it can be found here in the states, but mostly in stores like Whole Foods. Here it is called spelt, so if you find that you can substute it in this recipe or even use a different grain like brown rice or barley. If all else fails, use a small pasta like orzo.

Ingredients:

1 cup farro

1/2 cup frozen peas, thawed

1/2 can pickled beets, chopped

1/2 can baby corn, chopped

1/4 cup chopped onion, white, red or green

1/4 cup chopped carrots

1/2 cup chopped tomatoes, any kind, this time I used a variety

2 tbsp capers, chopped

1-2 tbsp Olive oil

1/4 cup red wine vinegar

Salt and pepper to taste

Optional: diced cooked chicken breast

Directions:

1. Bring a pot of water to boil. Add a generous pinch of salt to the water. Add the farro and cook for about 30 minutes. It will be done when it is soft like pasta but still with a little bite to it. Drain the farro when finished and put it into a bowl.

2. While the farro is cooking, chopped all of the ingredients and add it to a large bowl.

3. Add the cooked farro to the bowl and drizzle with olive oil, probably a couple tablespoons worth. Add the red wine vinegar, and salt and pepper. Stir to combine.

4. Let it sit for about 10 minutes, then taste. Add more salt and pepper or vinegar if needed. Keep in a air-tight container in the fridge for up to a week. This amount will make enough for 5-6 servings.