Farro with Kalamata Olives

• 2 tablespoons olive oil
• 1/2 red onion, chopped
• 3 garlic cloves, thinly sliced
• 1 1/2 cup farro
• 1 bay leaf
• 4 cups water
• 1 tablespoon preserved lemon, chopped
• 1/4 cup tomatoes, diced
• 2 tablespoons chives, chopped
• 2 tablespoons basil, fresh
• 1/4 cup Kalamata olives, pitted and chopped
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 1/4 cup canned chickpeas, rinsed and drained

1. Heat 2 tablespoons of the olive oil in a large pot over medium heat.
2. Add the onion and garlic and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes.
3. Add the farro and stir to coat.
4. Saute for 2 minutes.
5. Add the bay leaf, and water and bring to a simmer.
6. Cover and cook until the farro is tender, about 25 to 30 minutes.
7. Remove from heat and let sit, covered, for 10 minutes.
8. Strain and discard excess liquid.
9. Remove and discard the bay leaf.
10. Transfer to a large bowl and stir in the tomatoes, preserved lemon, chives, fresh basil, black olives, chickpeas and salt and one tablespoon of extra virgin olive oil.
11. Serve immediately.

olive oil, red onion, garlic, farro, bay leaf, water, preserved lemon, tomatoes, chives, basil, olives, salt, extra virgin olive oil, chickpeas

Taken from www.foodrepublic.com/recipes/farro-with-kalamata-olives-recipe/ (may not work)