Here is a fantastic whole grain salad, perfect for this hot weather.
Farro Salad with Artichoke & Fennel
In a pan, add 6 cups of water, 3/4 tsp. salt, 3 cups farro and bring to a boil. Stir, cover and reduce to a simmer for about 30 minutes. Spread the grain out of a sheet pan and drizzle with 1 TB oil. Let it cool in the refrigerator. This will keep the farro from sticking together.
Meanwhile, make the dressing. In a bowl, mix 1/3 cup red wine vinegar, salt, pepper. Drizzle in 1/2 cup olive oil while whisking to emulsify. Add in 1/2 cup chopped black olives. Set aside.
To assemble the salad:
In a large serving bowl, mix the cooled farro with half the dressing and toss Add in 1 cup of canned artichoke hearts, drained and cut in wedges. Add 1 cup shredded radicchio. Take 1 medium stalk of fennel and cut off the tops and fronds. Cut the bulb in half and remove the core. Cut the fennel in 1/2 inch pieces and add to the salad. Add 1 cup of drained and rinsed cannelloni beans. Toss and taste for seasoning. Add more salt, pepper, or dressing as needed. Garnish with 1/4 cup chopped basil and toss and serve.