Go Against the Grain

In my eternal quest for healthy, easy recipes that I can make for dinner and then bring to work for lunch the next day, here is another gem courtesy of Bri at DesignLoveFest.  While I'm trying really hard to be as carb-free as possible, sometimes you've gotta get crazy and munch on a little farro.

Ingredients:

• 1 cup of farro
• 5 radishes (chopped)
• 1 cup baby heirloom tomatoes
• 5 oz. of feta (cubed)
• 8 large basil leaves
• 1 lemon
• olive oil
• salt and pepper

First of all, the packaging is going to tell you do soak the farro.  Come on now, who has time for that?  Add the farro into two cups of water and bring it to a boil.  Reduce to a simmer and cover until farro is tender and most (or all) of the water is gone.  This usually takes about 20 minutes.  Drain the farro, toss in a bowl and let it cool down in the fridge.

Next, chop up the feta and tomatoes then julienne (slice into skinny ribbons) the basil and add into the bowl of farro.  Zest the lemon over the mixture and then cut it in half and juice it.  Drizzle the mixture with olive oil and lemon juice and toss.  Finish with salt and pepper to taste.