Farro, an ancient grain.

 

 Farro- An ancient Italian grain that is similar in taste to barley. In the United States, farro is known as a type of spelt or wheat.When cooked, the texture of farro is firm and chewy, while some American varieties (spelt) become softer.Farro is high in fiber and a good source of iron and protein and it's easy to digest, allowing your body to better absorb the nutrients.In European countries, farro is often used for polenta and bread recipes. Farro provides a nutty flavor to salads, soups, stews, side dishes.
Chefs prize it for its nutty flavor, delicate chew, and versatility, and I could say that anyone who first experiences it in a restaurant soon finds himself or herself on the lookout for it at the supermarket, natural foods store, or big-box store. 
So,yes I love farro!
I was looking for something to cook for dinner that was easy healthy and filling for a Summer evening in Boston, that could use a large amount of and different variety of my homegrown tomatoes,then an idea came to my mind:
Farro Caprese Salad

ingredients:
Serves 4- 6 

10 ounces farro (about 1 ½ cups)

2 cups water 

2 cups chicken stock or vegetable stock

2 garlic cloves minced

8 ounce tomatoes, halved/quartered or diced
8 ounces fresh mozzarella,diced or cut in half if using the small ones
1/4 cup fresh basil, julienne

2 teaspoon of basil pesto( used my homemade pesto)

1/4 cup extra virgin olive oil
2 1/2 tablespoons balsamic vinegar
Salt and Pepper

How to make it:

In a medium saucepan, medium heat add a little bit of olive oil and the garlic. Cook until the garlic is translucent, be careful for not to burn it. Add the farro to the saucepot and toast the grain for a couple of minutes stirring with a wooden spoon. The french culinary term of toasting and coating the grain with the oil, it's called "necre" and it's my husband favorite culinary "Jeopardy" word when we have interns at work.( just had to add that for him, haha!)

Add water ,stock and salt. Bring to a boil over high heat, and then reduce to medium-low, cover, and simmer until the farro is tender, about 30-40 minutes. Drain well and place in a large bowl. Wait until is completely cool down. You can do this earlier and store it in the fridge

Add the tomatoes, mozzarella, and basil pesto. Toss to combine.

For the vinaigrette, whisk together olive oil, balsamic vinegar, salt, and pepper, and add to the farro mixture. add the julienne basil right before serving. It goes really well with salmon!

Enjoy

Pri

Homegrown tomatoes are the best 

This was the final product, the dinner all put together , salmon goes really well with the nutty farro flavor.