The Times - Serving Waitsburg, Dayton and the Touchet Valley

Living in wheat country, I feel a deep connection to the fields of grain that surround me, even though I'm not a farmer myself. The rolling hills give us a colorful reminder of the changing seasons: from vibrant spring green to the golden hues of summer. Watching the combines and grain trucks during the busy harvest season, I am always reminded that our farmers, with the help of modern machinery, are continuing an agricultural tradition started many millennia ago. According to the archaeological record, wheat was being cultivated by man as early as 9600 BCE, and the growth of ancient civilizations was fueled by the domestication of this important staple crop.

For this week's recipe, I wanted to highlight the ancient grain farro, a hulled wheat species closely related to the wild einkorn that was first cultivated in regions of the Fertile Crescent. Farro cooks into a nutty grain with a delightful chew and is wonderful served hot or cold. Here the farro is chilled, combined with an abundance of herbs and lively Mediterranean flavors, to make a refreshing summer salad.

Ingredients:

2 tablespoons olive oil

1 cup farro

4 cups water

1 bay leaf

½ teaspoon kosher salt

½ red onion, chopped

Zest and juice of 1 lemon

¼ to ½ cup olive oil

1 cup fresh mint leaves, loosely packed

1 cup flat-leaf parsley leaves, loosely packed

1 cucumber, peeled and ¼-inch diced

1 pint cherry tomatoes, halved

Kosher salt

Fresh ground black pepper

Directions:

Cook Farro. Heat 2 tablespoons of olive oil in a large skillet that has a lid, over medium heat. Add farro and stir constantly, toasting farro for 3 to 5 minutes. Farro will darken slightly and become fragrant. Add the water, bay leaf, and ½ teaspoon of kosher salt. Bring to a boil, stir, and cover with lid. Reduce heat to maintain a gentle simmer, and cook until tender, another fifteen to thirty minutes. Farro will have a firm chew and still hold its shape. Start checking at twelve minutes. If grains start exploding you have cooked them too long. Drain and spread on a sheet pan to cool. Discard bay leaf.

Put chopped onion in a small bowl. Sprinkle ¼ teaspoon kosher salt over onions and add lemon juice, set aside to macerate (soften). While onions rest, chop and prepare all the other vegetables. Finely chop mint and parsley together.

When the farro is cool, begin building the salad. In a large mixing bowl add farro, tomatoes, cucumbers, herbs, lemon zest, and onions with all the lemon juice. Toss to fully mix. Pour in olive oil, starting with ¼ cup. Season to taste with salt and black pepper. Toss thoroughly. Add more olive oil if needed. Taste and adjust seasoning. Serve immediately or cover and chill for up to an hour to marinate the flavors.

Notes:

Traditionally, tabbouleh salad is made with bulgur, which is a cracked grain used throughout the Mediterranean and middle east. I've also seen versions made with freekeh or even couscous. This version celebrates the larger grains of farro.

Farro can be found in grocery stores with well-stocked bulk bins or packaged under the Bob's Red Mill brand. I am a big fan of Bluebird Grains which is a wonderful grower of organic farro in Winthrop, Washington.

Fresh mint and parsley are key to this salad. Add some fresh dill for an added dimension of herbal zest. Green onions can be a bright substitute for red onions.

Serve this cool and satisfying salad as a side dish to grilled meat or fish. Perfect for a summer feast. Enjoy, and give thanks to the hard work of our area farmers.