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Ingredients
- 1 cup farro perlato
- 1 1/2 teaspoon kosher salt
- 1 tablespoon red wine vinegar
Method
- Place the farro in large bowl. Add 1 quart cold water and allow farro to soak at room temperature for 2 hours. Drain.
- Bring 1 quart salted water to a simmer. Add soaked farro and cook until tender but not mushy, about 25 minutes. Drain and transfer to large bowl. Toss with red wine vinegar while warm and season to taste with salt. Serve immediately.
