Recipes on packages can be a great place to begin if you're not sure how to try out a new food item. On the back of the of the Montebello Organic Farro Perlato package (sold by Whole Foods, Imported by Spruce Foods) is a recipe for a wonderful farro salad. You need to begin this recipe the night before to soak the farro properly.
Organic Roman Farro Salad
14 ounces Montebello Organic Farro
6 cups water & 2 tablespoons salt
1/2 cup chopped kalamata olives
1/4 cup capers
2 large garlic cloves, minced
3 tablespoons balsamic vinegar
1/4-1/2 cup organic extra-virgin olive oil
1 1/2 cups tomatoes, chopped
1/2 cup chopped basil
salt & pepper to taste.
Soak farro in cold water for at least 8 hours. Drain and combine farro with 6 cups fresh water in a medium saucepan. Add salt. Bring to boil over high heat. Reduce the heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain well, then transfer to a large bowl to cool.
Add tomatoes, basil, olives and capers to farro and toss. Add the garlic, vinegar, salt, pepper, and olive oil and toss. The salad can be refrigerated overnight. Bring to room temperature before serving.
For nutritional information check out the Farro post.