Farro vegetable salad

Prep: 20 minutes Cook: 30 minutes (plus 3 hours to chill) Makes: 4 servings

1 cup whole wheat farro 3 1⁄2 cups water 1⁄2 teaspoons salt 2 tablespoons finely chopped red onion 1⁄2 cup finely diced European cucumber 3⁄4 cup finely diced radishes 3⁄4 cup peeled and finely diced carrots 2 tablespoons finely chopped parsley 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped basil For the dressing: 1⁄2 cup favorite vinaigrette 2 tablespoons fresh lemon juice Salt and pepper to taste 1⁄2 pound goat or feta cheese, crumbled Parsley leaves (garnish)

1 Rinse and drain the farro in a fine-mesh colander set in a sink. Transfer the farro into a large saucepan, cover with water, add salt and bring to a boil over high heat. Reduce the heat to low and simmer, covered until tender, about 30 minutes. The farro should have a little bite to it. Drain again in the colander, and place in a serving bowl. Cool to room temperature.

2 Add the red onion, cucumber, radishes and carrots. Mix with a two-pronged fork, adding the parsley, chives and basil.

3 To make the dressing, combine the vinaigrette, lemon juice, salt and pepper in a medium bowl and whisk until incorporated. Taste for seasoning.

4 Pour the dressing over the farro, and mix with a fork to fluff the farro. Carefully add the goat cheese or feta cheese. Taste for seasoning, and garnish with parsley leaves. Chill for at least 3 hours. Serve chilled and garnish just before serving.

Advance preparation: The dish can be prepared four hours ahead, covered and refrigerated until serving.

Nutrition information per serving: 442 calories, 20 g fat, 10 g saturated fat, 71 mg cholesterol, 49 g carbohydrates, 6 g sugar, 18 g protein, 949 mg sodium, 10 g fiber