Summer Farro Salad

No, I didn't spell Pharaoh wrong and this salad has nothing to do with Egypt. Farro is just the fancy Italian word for wheat berries, a barley like grain with a great nutty and naturally al dente texture. I only discovered farro a couple of years ago but I have been sold ever since. The best thing about farro is that the longer it sits the better it is and it will not lose its crunchy texture. Farro is like a blank canvas- you can put practically anything in it and it will taste good and its much healthier for you than pasta, especially if you get whole grain farro. The weather outside was glorious this week, it felt like what I wish summer would feel like- warm with a breeze but not too hot- so in honor of the weather I made this version featuring vibrant colors and the taste of summer. Enjoy!

3 cups farro

1 can chickpeas

2 ears corn, grilled or boiled and then cut the kernels off the cob ( or 1 can sweet corn)

1 large sweet potato, cubed into small cubes

2 zuchinni, cubed

2 leeks, slices

1/4 cup craisins

1/2 cup balsamic vinegar 

1/4 cup oil

3 Tbl agave nectar or honey

1 tsp granulated garlic powder

salt, pepper to taste

Place the farro in a pot and cover with water by three inches and add some salt like you would for pasta. Bring to a boil and cook for about 30 minutes or until it is cooked through-it should have the mouth feel of al-dente pasta when ready. Meanwhile, in a saute pan, cook the leeks for 2 minutes, then add the sweet potato cubes and zuchinni and cook until the sweet potato is just cooked through. While the farro is still hot add the vinegar, oil, agave and garlic and mix well, seasoning with salt and peper to taste. Dressing the salad while its hot will allow the flavors to absorb into the wheat. Add the vegetables from the pan and the chickpeas, corn and craisins. Mix well, let it cool and serve. If you are making it in advance, check the salad for seasoning before serving- you may need to add a little more vinegar, salt and pepper to perk up the taste.