Photo by Neal Foley

ALMOND FENNEL FARRO
From the Food Front Co-op Deli

Farro is an ancient grain, highly nutritious and tasty. It’s grown at Lentz Farm in Marlin, Washington. You can substitute the farro with wheat berries, spelt berries, or kamut. This makes a nice side dish, adding a chewy, nutty texture to your meal.

2 cups farro
4 cups water
1 small bulb fennel, white part only, cut in half, core removed, very thinly sliced
1 small leek, washed, white part only, cut in half lengthwise, very thinly sliced
1 carrot, julienned
1 cup slivered, blanched almonds
1 sprig rosemary, leaves only, chopped
3 Tbsp chopped fresh Italian parsley

Dressing
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tsp Dijon mustard
1 tsp dried Italian herbs (basil, oregano, marjoram, sage)

Cook farro on the stove top or in a pressure cooker as you would rice: bring to boil, then turn down the heat, cover, and simmer until the individual grains are fluffy, tender, and chewy. This can take from 40 minutes to an hour and fifteen. Remove the pot from the heat but leave the lid on to let the grains steam.

Whisk together the dressing ingredients and prepare your fennel, leek, carrot, almonds, and herbs. Drain any excess water from the farro, and while it’s still warm, mix everything together and coat with dressing. Salt and pepper to taste. Serve cold or at room temperature. Tastes nice with a squeeze of lemon.