Farro:

1 1/2 cups uncooked Farro

3 1/2 cups low-sodium chicken or vegetable stock

1/2 teaspoon kosher salt

1 yellow bell pepper, cut into 1/4-inch cubes

1 red bell pepper, cut into 1/4-inch cubes

1/4 cup thinly sliced green onion

Vinaigrette:

1/4 cup balsamic vinegar

1 tablespoon roughly chopped fresh thyme

2 teaspoons Dijon mustard

3/4 cup olive oil

2 teaspoons honey or agave

as needed, kosher salt

as needed, freshly ground black pepper

1/2 cup crumbled feta (approximately 3 – 4 ounces)

Method:

To cook the Farro:

1.   In a large saucepan over medium – high heat, add Farro, chicken stock and kosher salt. Bring to a boil, reduce to low and allow to cook uncovered at a simmer until cooked but not mushy, approximately 25 ­– 30 minutes. Drain any excess liquid.

2.   On a baking sheet lined with parchment paper, spread cooked Farro in an even layer and place in the refrigerator to quickly cool.

3.   Meanwhile, prepare the vinaigrette. 

To make the balsamic thyme vinaigrette:

4.   In a large mason jar, add vinegar, thyme, Dijon, honey, olive oil, salt, and pepper. Secure the lid and shake until emulsified. Alternatively, add all ingredients, except the olive oil, to a large bowl and whisk to combine. Slowly whisk in the olive oil in a steady stream until emulsified.

To finish:

5.   In a large serving bowl, add Farro, bell peppers and green onions gently tossing with balsamic vinaigrette to taste. Garnish with feta and serve immediately.

Kitchen Note: Feel free to substitute different vegetables, cheese and even herbs based on what looks best at your market and what’s in season!