PHOTOS BY MICHAEL PIAZZA / STYLED BY CATRINE KELTY
Farro has a natural nuttiness that intensifies with smoke. The brightness of lemon and fresh herbs contrasts nicely. To do double duty, you can smoke the farro alongside any of the other recipes.
1 cup farro
8 tablespoons olive oil
2 tablespoons lemon juice
½ teaspoon cumin
¼ teaspoon red pepper flakes
1 cup basil leaves, roughly torn
1 cup flat-leaf Italian parsley, roughly torn
4 cups spinach, arugula or other fresh greens, chopped
2 cups red and orange cherry tomatoes, cut in half
2 ounces goat cheese, crumbled
Prepare grill for low, indirect heat, about 175° to 200°. In small foil pan, smoke farro for 30 to 60 minutes.
On the stovetop, bring smoked farro and 3 cups well-salted water to boil. Reduce to a simmer and cook for 30 minutes, or until water is absorbed. Cool.
In a large bowl, whisk olive oil, lemon juice, cumin and salt to taste. Add farro, and toss. This may be prepared the day before serving and stored in the fridge. Before serving, bring farro to room temperature.
Just before serving, toss in chopped herbs, greens and tomatoes. Top with the goat cheese and serve at room temperature.
Michael Floreak is a food writer who lives and often eats in Cambridge. His interviews with authors, chefs, writers, food policy experts and other characters from the food world have appeared regularly in the Boston Globe and To Market magazine. Michael holds a Master of Arts in Professional Writing from Carnegie Mellon University and recently completed a Master’s of Liberal Arts in Gastronomy from Boston University. In addition to writing about food, Michael works as a brand strategist and writer. You reach him by email at Michael.Floreak@gmail.com or follow on Twitter: @floreak.