Ingredients:
- 1 1/4 cups semi-pearled farro
- 2 1/2 cups water
- 1/4 cup oil-packed sun-dried tomatoes
- 1 jar (14 oz.) artichoke hearts
- 6 Tbs. red wine vinegar
- 3 Tbs. olive oil
- 1/2 cup finely chopped red onion, rinsed and drained
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup pine nuts, toasted
- Salt and freshly ground pepper, to taste
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).