Farro Salad Agrodolce

- 1⁄2 pound dry farro, preferably Anson Mills
- 1⁄2 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
- 1⁄2 cup golden raisins, plumped for 15 minutes in 1⁄4 cup sherry vinegar then drained
- 1 tablespoon chopped fresh thyme
- 1⁄4 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions:
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.