FOOD + ENTERTAINING
In a saucepan, combine the farro, water and ½ teaspoon of salt. Set over medium-high heat, cover and bring to a boil. Lower the heat from a boil to a simmer, and simmer gently( still covered) for about 15 minutes if semipearled, longer if whole. Cook until tender but not mushy. Drain off any water and set aside.
Coarsely chop the olives and place them in a bowl along with the olive oil, walnuts, green onions, chives, red pepper flakes, jalapeño, honey, lemon juice, raisins and ½ teaspoon salt. Stir well and set aside( or refrigerate) until ready to serve.
If you’ ve refrigerated the olive mixture, bring it back to room temperature before the final toss.
Combine the farro and olive mixture in a bowl and mix to combine. Taste and add more salt or lemon juice as needed.
Serve topped with thin strips of shaved cheese and dollops of ricotta, as desired.
Recipe adapted from“ Near & Far” by Heidi Swanson
SUMMER 2025 37