The recipe says to cook the farro for about 10 minutes or until just tender. I cooked it for about 20 minutes. I wasn't sure if the grains were supposed to open up or not. It was tender if chewy (in a good way) so I guess it was OK.
The salad is refreshing and I really enjoyed it and the main thing was my husband did too. He wasn't quite sure at first.
|the Bluebird emmer farro and the Bari olive oil|
1-11/2 C Farro (rinsed)
8oz sugar snap peas
12oz asparagus trimmed and cut into 11/2 inch lengths
12 oz grape tomatoes, halved or 1 tomato seeded and chopped
1/2 C chopped red onion
6 Tbsp chopped fresh dill
1/2 C olive oil
1/4C sherry vinegar
17oz Feta cheese
Cook farro in a large saucepan of boiling salted water until just tender, about 10 minutes (longer if necessary) Drain. Transfer to a large bowl.
Blanch the asparagus and snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain and place in ice water bath to stop the cooking. Drain.
Add to the farro the tomatoes, onion and dill, blanched asparagus and peas.
Whisk oil and vinegar in a small bowl. Season with salt and pepper.
Add dressing to the farro mixture, toss to coat. Adjust seasoning.
Add the Feta and serve.
|farrow salad..minus the Feta cheese|