This recipe appears in:Serious Entertaining: An Italian Harvest Vegetarian Dinner Party
Farro doubles in volume when cooked, so that small bag goes much farther than you think it will. Be sure you buy farro perlato—this means the chewy outside hull was removed and the farro will cook to a much softer bite. After soaking the farro, you can drain and store it a day in advance.
- 1 cup farro perlato
- 1 1/2 teaspoon kosher salt
- 1 tablespoon red wine vinegar
Place the farro in large bowl. Add 1 quart cold water and allow farro to soak at room temperature for 2 hours. Drain.
Bring 1 quart salted water to a simmer. Add soaked farro and cook until tender but not mushy, about 25 minutes. Drain and transfer to large bowl. Toss with red wine vinegar while warm and season to taste with salt. Serve immediately.