This one comes from Melissa Clark in NYTimes Cooking where she calls is Charlie Bird’s Farro Salad. The key here is to get flavor into the farro as you cook it using apple cider and other herbs. It goes well with any meal but can also be a filling dish all on its own.
For this you’ll need: 1 cup farro, 1 cup apple cider, 1 cup water, 2 bay leaves, 2 Tbsp lemon juice, 8 Tbsp olive oil, 1/2 cup parmesan cheese, 2 cup arugula leaves, 1 cup fresh basil leaves (torn), 1/4 cup fresh mint (torn), 1 cup cherry tomatoes (halved), 1/2 cup pistachio nuts (roughly chopped or crushed), 1/2 cup thinly sliced radish, fresh thyme and rosemary sprigs, salt and pepper.
In a dutch oven or other large pot, place the farro in the cider and water mixture. Add the bay leaves, thyme and rosemary springs and bring to a boil. Reduce the heat to a simmer and cook until the farro is tender, adding water if it becomes too dry, about 30 minutes.
Meanwhile, in a small bowl whisk together the olive oil, lemon juice and some salt and pepper.
Once the farro is done, drain it, remove the bay leaves and herb sprigs, and toss it together in a large bowl with the lemon juice/olive oil adding in the cheese and nuts. Mix well adding seasoning as/if you need it.
Place the farro mixture over a bed of arugula leaves adding the tomatoes, sliced radishes, fresh basil & mint leaves, and some shaved parmesan over the top.