Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
Appears in Cook's Illustrated May/June 2015
WHY THIS RECIPE WORKS
We prefer whole farro, in which the grain’s germ and bran have been retained. It has a nutty flavor and delicately chewy texture, and it cooks in only 20 minutes, making it one of the fastest-cooking whole grains. We found that the simplest...