A delicious, quick side dish. Simmer farro in water with sautéed onion, carrots and celery.The aromatic vegetables add delicate flavor to the cooked grains.
Ingredients:
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 Small yellow onion, quartered
1 Small carrot, halved
1 Celery rib, halved
3 Cups shredded muenster cheese
12 Ounces farro (1¾ cups)
5 Cups water
Kosher Salt
3 Tablespoons red wine vinegar
Freshly ground pepper
½ Small red onion, thinly sliced
1 Small seedless cucumber, halved lengthwise and thinly sliced crosswise
1 Pint grape tomatoes, halved
¼ Cup chopped fresh basil
Directions:
Step 1
In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.
Step 2
In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.
