Cook the Book: Winter Farro Salad

Blanch the carrot and leek in a large pot of heavily salted water, cooking until tender, about 3 minutes.

Drain and cool in ice water.

Combine the carrot. leek, thyme, and farro in a bowl. Dress with the oil and vinegar to taste.

Mix well and season to taste with salt and pepper.

Farro

To make about 5 cups of cooked farro, heat 2 tablespoons on extra virgin olive oil in a large pot over medium-low heat. Chop, then add 1 small onion, 1 small carrot, and 1 small stalk of celery. Season with salt and pepper and stir the vegetables to coat them with the oil. Cover the pot and lower the heat. Cook the vegetables until they soften, about 10 minutes.

Add 2 cups of farro. Stir to coat it with the oil and vegetables juices.

Add enough water to cover by about 1/2 inch. Raise the heat and bring the water to a boil, then adjust the heat so the farro simmers.

Cook the farro until it is tender, about 20 minutes, adding more water if the pot looks dry.

Remove and discard the aromatic vegetables.

Serve warm as you would rice or at room temperature.