- 1‚ĀĄ2 pound dry farro, preferably Anson¬†Mills
- 1‚ĀĄ2 cup lightly toasted pine nuts (toast¬†in a cast iron skillet on medium for¬†about 2 minutes)
- 1 bunch (about 5) chopped scallions,¬†white and some of the green parts
- 1‚ĀĄ2 cup golden raisins, plumped for 15¬†minutes in 1‚ĀĄ4 cup sherry vinegar¬†then drained
- 1 tablespoon chopped fresh thyme
- 1‚ĀĄ4 cup extra-virgin olive oil
- Salt and pepper to taste
Farro is such an overlooked grain, and so delicious, especially¬†the farro produced by Anson Mills. This salad has the classic¬†Mediterranean sweet-and-sour flavor called agrodolce. It is wonderful¬†served at room temperature with hot dishes like lamb or¬†grilled fish, or served cold as part of an antipasto. I often eat a¬†bowl of this for lunch.
- Cover the farro with cold water in a saucepan and bring it to¬†a boil over high heat. When it boils, remove it from the heat and¬†strain off the cooking liquid. Repeat this process again with¬†more water, but when the farro comes to a boil, lower the heat¬†to medium and simmer until the farro is tender, about 10 minutes.¬†Drain the farro.
- Add the pine nuts, scallions, plumped raisins, thyme, olive¬†oil, salt, and pepper. Serve at room temperature or chilled.