Every time I go to the grocery I have been trying to pick up a different kind of grain or starch to try out. So far Mr. Midwest is open to cous-cous, quinoa, and now farro. I get the questioning eye every time I start peeling potatoes and he asks if they are 'normal potatoes.' Sweet potato fries seem to be only a nod towards the Five Guy's or Penn Station fries he loves so much. We do indulge every once in awhile, life's too short to not occasionally let yourself splurge.
But back to farro... I decided to make a farro salad of sorts and paired it with baked bacon-wrapped free-range, organic chicken breasts. I had to have a bargaining factor here and bacon is always a strong 1-2 punch to seal any deal.
After rinsing the farro with cold water, I cooked 1 cup of farro with about 3 cups of water. I've read that a lot of people like to salt the water but I wanted to hold off until the end to season it to avoid adding extra sodium. It took about 20 minutes of cooking at a low boil to reach al dente status. From here, I pretty much followed the suggested recipe on the back of the farro package. I really only dropped out the parsley and added more garlic and adjusted the measurements based on personal taste.
After a quick drain, I added the farro to a bowl with 2 chopped cloves of garlic, 1/2 yellow onion, a handful of chopped chive (from the garden - yay!), a pint of cherry tomatoes chopped in half, a splash of balsamic vinegar and olive oil, and turn or two of fresh ground pepper and sea salt. Toss and serve! It was a bit spicy due to the garlic and onion, but it was just how we like it. I might have been the only one that went for seconds, but Mr. Midwest did say he'd eat it again. I'll call that a win.