Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
Why This Recipe Works
We prefer whole farro, in which the grain’s germ and bran have been retained. It has a nutty flavor and delicately chewy texture, and it cooks in only 20 minutes, making it one of the fastest-cooking whole grains. We found that the simplest cooking method was best: Just boil in salted water for about 20 minutes until tender and drain well. The cooked grain may be cooled briefly and combined with vegetables, a bright vinaigrette, and a sprinkling of cheese for a hearty salad. Cooked farro can be refrigerated for up to five days, which makes it a convenient make-ahead option.