Farro Salad with Peas, Mint & Goat Cheese

        From the blog For Love of the Table

2 T. Olive oil

1 c. diced onion—use what you have, spring onions (with some of the green) or summer onions (that have not yet developed a papery skin)

1c. semi-pearled farro, rinsed

2 c. water

Salt

1 c. peas (from 1 lb. in the pod)

zest of 1 lemon

1 T. lemon juice

2 to 3 t. olive oil

1/4 to 1/3 c. fresh mint—if leaves are small, leave them whole...otherwise cut into a chiffonade

2 to 3 oz. goat cheese, crumbled

Sweat the onion, along with a pinch of salt, in the olive oil until the onion is tender—about 5 minutes. Add the farro and continue to cook and stir until the farro is well-coated with the oil, lightly toasted and hot through—2 or 3 minutes. Add the water, along with some salt, and bring to a boil. Reduce the heat, cover and cook, until tender but still firm in the center—about 25 minutes. Let the farro rest, covered, off of the heat for 5 minutes. When the farro is done, drain off the excess liquid and spread the farro on a sheet pan to cool.

Meanwhile, bring a small pot of water to the boil. Salt generously. Add the peas and cook until tender—about 2 minutes. Drain and refresh under cold running water to stop the cooking process.

Place the farro and peas, along with all the remaining ingredients in a large bowl and toss to combine. Serves 6 as a side salad.

(Recipe adapted from Martha Stewart's Whole Living Magazine, May 2011)

Sweet Corn Variation: Add a couple of ears-worth of sweet corn (roasted on the cob). The ears I used produced about 1 1/3 cups of kernels. I increased the farro to 1 1/3 cup (and the water accordingly) and added more olive oil and lemon juice to taste in the final salad.

Note: If you blanch the peas before you cook the farro, you can use 2 cups of the pea blanching liquid to make the farro.

http://www.forloveofthetable.com/2012/06/two-grain-salads-for-early-summer.html