Rich, nutty and fiber-ific, farro is the perfect antidote for rice bowl fatigue. It has enough flavor on its own that it doesn't need to be doused in salt or butter to come alive, and it's hearty enough to carry a satisfying meal. It can be boiled in salted water in about 20 minutes, or simmered slowly, risotto-style. No wonder it's been around for about 2,000 years.
In today's lunchbox, I aimed to complement and incorporate the farro, rather than pile a bunch of fridge leftovers on top (which is also a frequent practice for me and perfectly acceptable as well). You could easily serve this at room temperature as an appetizer or main, but I felt the dish truly improved after sitting overnight. The orange flavors had time to permeate the grains—sweet from the juice, tart from the zest, and offset by salty, fatty prosciutto and bitter radicchio sauteed with balsamic vinegar.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef