Of course I cannot get Farro so I use brown rice.


Farro Salad with Tomatoes and Herbs


Ingredients
4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil

Directions
Combine the water and farro in a medium saucepan.
Add 2 teaspoons of salt.
Bring to a boil over high heat.
Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes.
Drain well, and then transfer to a large bowl to cool.
Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil.
Add the vinaigrette to the salad and toss to coat.
The salad can be refrigerated overnight.
Bring to room temperature before serving.


Farro Salad with Corn and Tomatoes


Ingredients
4 1/2 cups water
1 1/2 cups farro
1 small sweet onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup balsamic vinegar
1/3 cup olive oil
6 scallions, chopped fine
1 1/2 cups cooked corn (cut from about 2 large ears)
1 pint vine-ripened cherry tomatoes, halved
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Directions
Combine water and farro in a medium saucepan.
Bring to a boil.
Reduce heat to medium, partially cover and simmer until farro is tender, about 20 to 25 minutes.
Drain well.
While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil.
Drain grains well and add to onion mixture.
Toss mixture well and cool.
Add scallions, corn, tomatoes, chives, and parsley, toss well, and season with salt and pepper, to taste.
Salad may be made 1 day ahead and chilled, covered.
Bring salad to room temperature before serving.

Janie, cracked wheat and bulgur are both good subs for farro as well.

Many supermarkets, which otherwise don't have a lot of these exotic ingredients, do have cracked wheat and bulgur in their international sections.

Thanks. I will look at Krogers for them.