so for everyone going "what the hell is farro?", it's a type of wheat that's mostly grown in italy, similar to spelt, and often eaten in soup. it's hearty and chewy and very good, a bit like barley.
this dish involved a lot of elements, each quite simple, and the whole was really delicious and satisfying. here's what went down:
- 1 1/2 cups semipearled farro cooked in 5 cups vegetable broth for about 25 minutes, until the farro was tender, then drained
- chopped cauliflower, garlic and asparagus roasted in olive oil in a cast-iron pan for about 25 minutes
- a handful or two of walnut pieces, toasted on the stovetop
- chopped sundried tomatoes and green olives
- a dressing made of balsamic vinegar, olive oil and the juice of one lemon