Farro Taboule (Salad)

Hi Talie, I made farro to accompany fish the other night and then made this taboule-inspired salad with the left-over grains. Farro is kind of expensive, but I highly recommend that you try it. Because farro is an ancient form of wheat that hasn't been re-engineered throughout the years, it offers more than twice the amount of protein and fiber than modern wheat, contains a special type of carbohydrate that "has been found to stimulate the immune system" and it is easier to digest. It also happens to be amazingly good, with a nutty flavor.


INGREDIENTS (serves 6):

1 lb farro
2 qt. chicken stock, can be replaced with water
1/4 cup extra virgin oil
2 tbsp red wine vinegar (can be replaced with lemon juice)
fresh herbs and/or roughly chopped aragula
1 cucumber, sliced finely
2 or 3 tomatoes, chopped
10 olives, sliced
1 shallot, diced finely
minced garlic

PREPARATION:

Cover farro with cold water and soak up to 25 minutes. Drain and place in pot. Cover with 2 quarts stock or water. Bring to a boil. Turn down to a simmer and cook uncovered about 25 minutes.

Drain and toss with olive oil and red wine vinegar. Season to taste with sea salt and pepper. Add the extra ingredients. The salad can be refrigerated overnight. Bring to room temperature before serving.