Farro is an amazing and sexy ancient grain that happens to be delicious, easy to make and good for you. I wrote a post about it once called, “If Sophia Lauren was a grain.” This Farro salad with Kalamata olives, crumbled goat cheese, cucumbers, currants, pine nuts, tomatoes, lemon juice and basil is incredibly tasty and impressive. You may use chopped cherry tomatoes or little grape or pear tomatoes. I indicate in the video to cook the farro for 15 to 20 minutes, but in my original post, 20-30… I would taste after 15 and add time as needed. Farro should be al dente like spaghetti.
Please click on the link at the end to read the original post and to see the written recipe.
In order to reconstitute dried currants, throw them in a little pot and just cover with water. Bring to a boil, turn of heat and let sit for 5 minutes. Drain liquid and you are ready to go. Currants are simply really small dried grapes.