Marco Canora says you can swap in any starch—like bread or pasta—for the farro (a nutty Italian grain) in this recipe.
A Lesson in Farro Canora simmers farro in water with sautéed onion, carrots and celery. The aromatic vegetables add delicate flavor to the cooked grains.
Delicious, Quick Side Dishes
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 small yellow onion, quartered
1 small carrot, halved
1 celery rib, halved
12 ounces farro (1 3/4 cups)
5 cups water
3 tablespoons red wine vinegar
Freshly ground pepper
1/2 small red onion, thinly sliced
1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
1 pint grape tomatoes, halved
1/4 cup chopped fresh basil
How to Make It
In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.
In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.
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