Plan on about an hour to cook the farro, less if soaked overnight. Measure five parts liquid to one part farro, boil gently for 50-60 minutes in salted water or stock. Farro is done when it’s tender, but still has a slight bite similar to al dente pasta. It doesn’t soak up the liquid as rice does, but expands and cooks in the ample liquid. Drain off excess when the farro is done. I made the dressing as it cooked and tossed it all together while farro was piping hot.
1 C Bluebird Emmer Farro w/ 5 C salted water. Lightly simmer together for about 1 hour. Drain. Yields 2 1/2 C cooked.
Finely chop the onion, garlic and fresh herbs, set aside: 1/3 C red &/or spring onions, 1/3 C oregano, 1/3 C marjoram, 1 T each mint, parsley and chives, 1 T spring garlic or 1 garlic clove and 1 t jalapeno.
Mix together in a bowl: 2 T olive oil, 3 T red wine vinegar, 1 t honey, a pinch of red pepper flakes, salt and pepper. Add onions and garlic to olive oil and vinegar mix while farro cooks. When farro is done, drain and mix thoroughly with dressing and all of the freshly chopped herbs. An assortment of embellishments would complement this salad: a pinch of cumin, golden raisins, dried cherries, chopped nuts, or enjoy it simply with the herbed dressing. It can be made with rice, but the farro makes it local.
Serve Fresh Herbs and Farro Salad at room temperature along with anything you like or on its own. Add a handful of dried cherries or golden raisins to the recipe and it would partner beautifully with pork or chicken.