Farro Salad with Shallots and Parsley

• 6 cups salted water
• 3/4 cup farro
• 1 tablespoon red wine vinegar
• Salt
• 1 small shallot or 2 scallions, diced fine
• 2 tablespoons chopped parsley
• 3 tablespoons extra-virgin olive oil
• Fresh-ground black pepper

1. Bring to a boil: 6 cups salted water.
2. Add: 3/4 cup farro.
3. Simmer for 20 to 25 minutes or until tender.
4. Drain and transfer to a bowl.
5. Sprinkle with: 1 tablespoon red wine vinegar, Salt.
6. Stir and taste.
7. Add more salt or vinegar if needed.
8. Stir in: 1 small shallot or 2 scallions, diced fine, 2 tablespoons chopped parsley, 3 tablespoons extra-virgin olive oil, Fresh-ground black pepper.
9. Serve at room temperature, or chilled.
10. Wheat berries and spelt can be cooked and served in the same manner.
11. Wheat berries take longer to cook, sometimes up to 50 minutes.
12. Start checking after 20 minutes.
13. Cilantro or basil can be substituted for the parsley.
14. Diced cucumbers or halved cherry tomatoes can be added in season.
15. Sherry vinegar or lemon juice can substitute for part or all of the red wine vinegar.

water, farro, red wine vinegar, salt, shallot, parsley, extravirgin olive oil, freshground black pepper

Taken from www.epicurious.com/recipes/food/views/farro-salad-with-shallots-and-parsley-387185 (may not work)