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Make-Ahead Farro with Radicchio, Prosciutto and Orange

[Photograph: Suzanne Lehrer]

Oranges add a hint of sweetness against the tarter flavors of radicchio, balsamic and orange zest. I ate this both the night I made it as well as for lunch the next day, and actually preferred the flavors after they had sat. Nutty with good bite, farro absorbs flavor but doesn't become mushy or stale. The grain shares some of the same starch as Arborio rice, making it a hearty alternative in creamy risottos. And like a good risotto, each grain in this dish is full of rich flavor, making it more than just an afterthought.

If you prefer a less tart version, cut down on the orange zest, and up the orange juice slightly. Make sure to buy semipearled farro; this mean it doesn't have to be pre-soaked, and can be cooked in about 20 minutes.

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 and on twitter @the_suzchef

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