Farro or Kamut Salad

• 1 cup uncooked farro or kumat, rinsed or soaked in cold water for one hour
• 4 cups water
• 2 tsp. salt
• 1/4 cup extra virgin olive oil, or as needed
• 1/4 cup red wine vinegar, or as needed
• Salt and freshly ground black pepper to taste
• 1/2 cup chopped red onion or more to taste
• 1/2 cup chopped celery or fennel
• 1/2 cup chopped red bell pepper
• 1/2 cup diced seeded cucumber
• 2 cups diced seeded tomatoes
• 1 cup cooked beans or lentils
• 2 Tbs. chopped flat-leaf parsley
• 4 Tbs. chopped fresh basil or mint
• 2 chopped hard-boiled eggs for garnish

1. To prepare farro, cook grains, covered, in 4 cups lightly salted water over medium-low heat.
2. Start checking for doneness after 15 minutes.
3. If not all the water has been absorbed, drain farro in a strainer and cool.
4. Kamut will take 45 to 50 minutes to soften.
5. Season with olive oil, vinegar, salt and pepper.
6. Fold in diced red onion, chopped red pepper, celery or fennel, diced cucumbers, tomatoes and beans.
7. Add chopped parsley, basil or mint.
8. Garnish with chopped hard-boiled eggs.

water, water, salt, extra virgin olive oil, red wine vinegar, salt, red onion, celery, red bell pepper, cucumber, tomatoes, flatleaf, fresh basil, eggs

Taken from www.vegetariantimes.com/recipe/farro-or-kamut-salad/ (may not work)