Bell Pepper Farro Salad
Once a staple of Tuscan cuisine, farro fell out of favor when other wheat varieties were found to be easier to grow and harvest. Fortunately, it's making a comeback and can be found in many specialty or ethnic markets around the country.
2 red bell peppers
2 yellow bell peppers
3 cups water
1 cup farro
1 teaspoon salt
Juice from 1 lemon
1/3 cup extra virgin olive oil
1/2 red onion, thinly sliced
1/2 cup chopped Kalamata olives
1 tablespoon capers, rinsed and drained
1 teaspoon chopped garlic
Salt and pepper, to taste
1) Cut red and yellow peppers in half; remove and discard seeds and membrane. Place peppers, cut side down, on a foil-lined baking pan. Bake at 350 degrees F for 1 hour. Remove and allow peppers to cool before removing skins.
2) Meanwhile, bring water, farro and salt to a boil in a medium saucepan over high heat; reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain well, and set aside to cool.
3) Whisk together lemon juice and olive oil in a large serving bowl. Thinly slice peeled peppers into strips and add to serving bowl. Add cooled farro, onions and remaining ingredients to bowl and toss to combine. Chill salad at least 1 hour before serving to allow flavors to combine.