Farro and Brussels Sprouts Salad with Manchego

• servings: 4 servings
• total time: 40 minutes

Ingredients

1/2 cup pearled farro

3 tablespoons extra-virgin olive oil, divided, plus more to serve

Kosher salt and ground black pepper

1/4 cup white balsamic vinegar OR white wine vinegar

1/3 cup raisins OR dried cherries

1/2 small red onion, finely chopped

12 ounces Brussels sprouts, trimmed

1 ounce manchego OR Parmesan cheese, shaved with a vegetable peeler

Directions

In a large saucepan over medium, combine the farro and 1 tablespoon oil. Toast, stirring occasionally, until lightly browned and fragrant, about 3 minutes. Stir in 2 cups water and ½ teaspoon salt. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until tender with a little chew, 25 to 30 minutes.

Meanwhile, in a large bowl, stir together the vinegar, raisins, onion and ¼ teaspoon each salt and pepper; set aside. When the farro is done, drain in a colander if needed. Add the still-warm farro to the vinegar mixture and toss. Let stand until cooled to room temperature, tossing once or twice.

Working in batches if needed, in a food processor with a slicing disk, slice the sprouts and add to the farro mixture. Add the remaining 2 tablespoons oil, ¼ teaspoon salt and ½ teaspoon pepper; toss to combine. Taste and season with salt and pepper. Serve topped with the cheese and drizzled with additional oil.

Optional garnish: Chopped toasted walnuts OR hazelnuts