Ingredients
- 1 cup whole-grain faro
- 6 tablespoons pine nuts
- 2 nectarines, chopped
- 4 ounces ricotta salata, finely crumbled
- 16 basil leaves, minced
- 2 tablespoons almond oil
- 1 tablespoon white balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
How to Make It
- Soak the farro in a big bowl of cool water for at least 8 and up to 16 hours. Drain in a fine-mesh sieve or small-holed colander set in a sink. Pour the farro into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
- Scatter the pine nuts in a dry skillet and set it over medium heat. Cook, stirring often, until lightly toasted and fragrant, about 4 minutes.
- Pour the pine nuts into a large serving bowl. Add the cooked farro. Stir in everything else: the nectarines, ricotta salata, basil, oil, vinegar, salt, and pepper.
