Marco Canora says you can swap in any starch--like bread or pasta--for the farro (a nutty Italian grain) in this recipe. Simmer the farro in water with sauteed onion, carrots and celery. The aromatic vegetables add delicate flavor to the cooked grains.
This hearty winter salad can be a meal or a side dish, and warming it in the skillet makes it particularly comforting Cook your farro until you see that the grains have begun to splay so they won’t be too chewy and can absorb the dressing properly
Roasted Cauliflower and Farro Salad with Feta and Avocado