Farro Salad with Artichoke Hearts

Farro is a variety of wheat commonly enjoyed as a whole grain in Italy. Similar to bulgur, it contains thiamine, niacin, selenium and magnesium, all essential nutrients that support good health.

Ingredients

Directions

Rinse the farro and drain. In a saucepan over high heat, combine the farro and water and bring to a boil. Reduce the heat, cover and simmer until the grains are tender and the water is absorbed, about 25 minutes.

Drain the sun-dried tomatoes; if desired, reserve the oil to use in place of some of the olive oil. Cut the tomatoes into julienne. Drain, rinse and quarter the artichokes.

In a large bowl, whisk together the vinegar and olive oil. Add the cooked farro, sun-dried tomatoes, artichoke hearts, onion, parsley and pine nuts and stir until well combined. Season generously with salt and pepper and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).