From Chef à Domicile William

Mediterranean Style Farro

2 Cups uncooked Farro (emmer wheat berries)

1 15 oz can Black Beans, drained and rinsed

2 Roma Tomatoes, seeded and diced small

1/2 Cup Red Onion, minced

1/4 C up Flat Leaf (Italian) Parsley, minced

1/4 Cup Black Olives, minced

2 Tbsp Feta, finely crumbled

2 Tbsp White Balsamic Vinegar

3 Tbsp Extra Virgin Olive Oil

2 Tbsp Red Wine Vinegar

  1. Bring a big pot (at least 4 quarts) of well-salted water to a rolling boil, and add the farro.  Continue to boil for 60 minutes, or until the farro is tender yet chewy. You’ll want to stir the pot occasionally.   This is a good time to prep the other ingredients.
  2. Drain the farro and return to the cooking pot and put back on the heat.  Stir the farro in the pot briefly to dry the excess moisture from the cooked berries.  Remove from heat and add the balsamic vinegar, stir to coat and let cool.
  3. Once the farro is at room temp, add the remaining ingredients and toss well.
  4. Let the salad sit out at room temp for about 2 hours to let the flavors develop if you want to eat it the same day.  Otherwise, cover the salad and put in the refrigerator overnight.  The longer this sits, the better the salad gets.

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